Saturday Kitchen

This was amazing last year and seen as it is the last Saturday Kitchen before Christmas I thought I would share my Vegan Eggnog recipe with you again.

You don’t need to be vegan, dairy intolerant, egg intolerant or ‘weird’ as some people would say to enjoy this, it is a great alternative to a Christmas classic.

3/4 cup dry cashews, soaked overnight and drained (they’ll plump up to about 1 cup as they soak)
2 Medjool dates, pitted, soaked overnight and drained
1 can full fat coconut milk
2 cups water
1/3 teaspoon (or 1/4 heaping teaspoon) salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup maple syrup

This recipe makes 6 cups so if you are just making it for yourself reduce it all by 5/6

Whack it all in a blender and blend till smooth. It might take a few mins of blending depending on how powerful your blender is.

Serve either cold or warm it up in a saucepan.

This is the last day of my holiday and the last Saturday before Santa arrives.

Have a fabulous weekend

Jen x

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