Veggnog (Vegan Eggnog)
Julia Koban Trigo
Colorado Springs, Colorado
4 cups plant-based milk
1 cup soaked cashews (about 4 hours)
1 tbsp cinnamon
1 tsp nutmeg
Pinch of ground allspice
2-3 medjool dates, pitted
• Soak cashews in water for up to 4 hours. I recommend not to soak overnight so the Veggnog can last longer in the fridge.
• Drain nuts and place them in a high-speed blender with all the other ingredients. Blend until smooth and creamy.
• Store in an airtight container in the fridge for up to 4 days. Enjoy with some fresh baked cookies.