Vegan Pecan Eggnog
We love this healthy alternative to eggnog!
1 cup Raw Pecans
- 3 cups Filtered Water
- ¼ tsp Sea Salt
- 2 tsp Vanilla Extract
- 4 tbsp Maple Syrup
- 6 tbsp Coconut Cream
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 1 pinch Ground Cloves
- Soak the raw cashews in water for at least 4 hours. Strain out water and add nuts to a high powered blender along with the sea salt and filtered water.
- Blend ingredients on high for at least 2 minutes. If you own a Blendtec blender you want to use the "Whole Juice" function. Pour through a Bigger Better Nut Milk Bag over a large glass bowl or measuring cup. Gently knead and squeeze the liquid through the nut milk bag. Discard the small amount of meal in bottom of the bag or use it for making protein balls.
- Return the strained milk base to the blender. Add the rest of the flavouring and blend on high speed for a minute or so, or until it is very smooth. The coconut cream will be lumpy if you don't blend it long enough. Store in a covered glass jar. Shake well before drinking as it will separate. Enjoy within 3 days.
Photo and recipe contributed by @therocksanddirtbakery