Vegan eggnog

4 steps

Let’s make it

1. 1

   Soak

   Cover the cashews with boiling water and soak for at least 1 hour.

2. 2

   Blend

   Blend the oat milk, drained soaked cashews and solid coconut cream until smooth.

3. 3

   Warm

   Pour into a saucepan over low-to-medium heat. Add the maple syrup, spices and vanilla. Heat for around 5–7 minutes, stirring constantly, then remove from the heat and cool slightly.

4. 4

   Serve

   Pour into mugs to enjoy warm, with optional vegan whipped cream and cinnamon. Alternatively, refrigerate to finish cooling and serve cold. The original recipe recommends consuming within 24 hours.

Adapted from Nimbus’s original recipe, with @tumsandcrumbs.