There are some traditions that should never be let go of just because you cannot consume a certain type of food. For me, that’s eggnog, hands down–probably my most favorite part of this season. I used to never say no to eggnog…

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Imagine my delight when non-dairy milk brands were coming out with their own version of eggnog in the stores last year. I bought almost every brand of vegan nog…yet felt disappointed with each carton. They were all missing the thickness that I love, not to mention the flavor of the milk, be it rice or coconut, completely overpowered the entire drink’s taste.

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So yesterday I was sitting here on the blog, staring at the front page and well, my non-dairy raw milk recipe was staring right at *me* begging to be made into nog form. So I obeyed and tranformed it into my most favorite holiday beverage ever. I must admit, it’s the closest I have yet tasted to the real deal. So much so that I have already made 2 batches of the stuff. And downed all of it.

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Raw Vegan Eggnog Recipe

Gluten, egg, refined sugar, and dairy-free

Makes 2 glass fulls

INGREDIENTS:

  • 3/4 c. raw cashews, soaked for 2-3 hours
  • 2 c. water
  • 1 frozen banana
  • 2 Tbs coconut oil, melted
  • 1 Tb agave nectar
  • 1 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 1/2 tsp cinnamon

DIRECTIONS:

  1. Drain the water from the soaked cashews and place in a high speed blender. Add 2 c. water and blend until smooth.
  2. Add remaining ingredients and blend for another 1-2 minutes until completely smooth.
  3. Pour into glasses and dust with nutmeg.