Cashew Coconut Nog Recipe
A few years ago, I came across a recipe for cashew-based vegan eggnog on a blog I was following. I was intrigued but noticed right away that the recipe called for a high-speed blender, which I didn’t have.
Having once attempted to soak and puree cashews in a regular blender to lumpy, gritty results, I accepted that homemade nog was not in my future, and glumly scrolled on by.
But in the last days of 2013, I broke down and bought one of those newfangled high-speed blenders that I’d previously eschewed.
Hey, I’ve never owned a cell phone or a car, so I probably figured purchasing an absurdly fancy appliance would whisk (speed-blend?) me into a new and long-overdue era of adulthood. (Is it working yet?) In any case, as I unwrapped my shiny new blender, all I could think about was that cashew nog that had haunted my dreams for years.
Ingredients
- 1 c raw cashew pieces
- 2 c cold water (plus more for soaking cashews)
- ½ c coconut milk
- 6 Medjool dates, pits removed
- 1 tsp vanilla
- 1 tsp coconut extract
- ¾ tsp nutmeg
- pinch salt
Instructions
- Cover cashews in some cold water and soak for 2 hours or overnight. Drain and rinse well.
- Blend all ingredients on high in a high-speed blender for 30 seconds, or until completely smooth.
- Refrigerate until very cold.
- Serve chilled.
