I have never been an eggnog fan, until I tried this vegan version made with toasted coconut and blended cashews instead of cream and eggs. This healthier version is just as creamy and sweet as the traditional version, but in my opinion tastes so much better.
This egg-less recipe also avoids the issue of whether or not it’s safe to eat raw eggs. And if you like a less sweet version, omit the maple syrup. Or, you can even add a splash of rum or whisky for a more festive, adult drink! This serves 6 to 8, depending on the size of the cups you use.
No Egg Eggnog
• 1 cup raw unsalted cashews
• 1/2 cup pitted dates
• 1/2 cup shredded dry coconut
• 14 oz can light coconut milk
• 1 Tbsp maple syrup
• 1 1/2 tsp vanilla extract
• 1 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
Place cashews in a bowl, cover with water, and let them soak for at least 4 hours. Place dates in a bowl, cover with warm water, and let them soak 20 minutes.
Preheat oven to 325 F and spread coconut onto a parchment-lined baking sheet. Bake, stirring every 2 minutes, until evenly golden brown. Keep a close eye on the oven so the coconut does not burn. Remove coconut from the oven and let cool.
Drain cashews and place them in blender along with 1/2 cup of the date soaking liquid (NOT THE DATES) and 1/2 cup coconut milk. Blend until very smooth. Now, add the drained dates, remaining coconut milk, toasted coconut, maple syrup, vanilla, nutmeg, cloves and salt. Blend until smooth. If the mixture is too thick, blend in a small amount of water. Pour into a glass container and refrigerate until cold.
Serve in a glass or mug with a couple of cinnamon sticks.
Photo from here, with thanks.