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Creamy Vegan Spiced Eggnog*
Ingredients
  • 1 cup (140g) raw cashews, soaked in boiling water for 1 hour*
  • 1 (13.5 ounce) (400 ml) can full-fat coconut milk
  • 1 ½ cups (360 ml) creamy plant-based milk (I use oat milk)
  • 6 to 8 tablespoons coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cardamom
  • ½ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 to 4 ounces bourbon (optional)
  • subheading: Toppings:
  • Vegan whipped topping or coconut whipped cream (optional)
  • Freshly grated nutmeg, for dusting
  • Ground cinnamon, for dusting
Steps
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