Vegan EggNog

• Did you know you can make this traditional festive recipe 100% plant-based?
• Make your Christmas cruelty-free by making this extra-delicious, lovingly-spiced vegan eggnog!
• This recipe makes around 1.5 L of eggnog.
• You can make it alcohol-free and skip the brandy altogether.
• A fantastic recipe to give us a Christmas gift!

Organic Cashew Nuts 1kg (Sussex Wholefoods)

135g Cashew Nuts

Barista Oat Drink 1 litre (Oatly)

600ml Oat Drink

Organic Maple Syrup 330g (Meridian)

150ml Maple Syrup

Cinnamon Powder 250g (Sussex Wholefoods)

2tsp Cinnamon Powder

Organic Ground Cloves 100g (Sussex Wholefoods)

¼ tsp Ground Cloves

Organic Ground Nutmeg 100g (Sussex Wholefoods)

¼ tsp Ground Nutmeg

Organic Ginger Powder 100g (Sussex Wholefoods)

¼ tsp Ground Ginger

Vanilla Pods, x2 Pods (Sussex Wholefoods)

Seeds of 1 Vanilla Pod

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of Salt

Other Ingredients

• 300ml water + more to soak cashews
• brandy or whiskey (optional) – to taste

Method

1. Cover your cashews with boiling water and set aside for 20 minutes.
2. Remove vanilla seeds from the pod.
3. Strain and rinse your cashews.
4. Place all ingredients in a blender or food processor and blend until smooth. Taste and add more spice, alcohol or sweetener according to your liking.
5. Place in the fridge for 1h. Serve chilled.