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Cashew Milk Egg Nog
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
10 minutes 4 hours
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
10 minutes 4 hours
Cashew Milk Egg Nog
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
10 minutes 4 hours
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
10 minutes 4 hours
Ingredients
  • 1 cup cashews (ideally raw)
  • 3 cups water
  • 1 T vanilla
  • 1/4 tsp salt
  • 8 medjool dates (or ~ 1/2 cup sweetener of choice)
  • 3 egg yolks
  • nutmeg
Servings: people
Instructions
  1. Cover the cashews with the water and soak them for 2-3 hours. (Longer doesn't hurt.)
  2. Pour the cashews and water, with the vanilla, salt, and pitted dates into a blender. Blend until smooth. (You don't have to strain cashew milk! 🙂 )
  3. Pour half the cashew milk out into a 5-6 cup container that you can store in your fridge with your finished eggnog.
  4. Separate the egg yolks from the whites by cracking the shell and pulling it apart in half over the sink drain. Pour off the white and catch the yolk in the other half of the shell. Go back and forth a few times until most of the egg white is gone. (Have fun!)
  5. Pop the yolks into the blender with the half of the cashew milk you left there and blend!
  6. In a double boiler (if you don't have one, just place a metal bowl over a pan with simmering water), warm up the egg/cashew milk mixture, whisking almost constantly. Watch as you stir to see when it starts to thicken--this is the egg starting to cook. Let it become about double as thick as it started out, and then remove from heat (5-10 minutes).
  7. Pour the thickened mixture into the uncooked cashew milk and whisk together, or close tightly and shake to mix. Store in the fridge until cool. Serve with nutmeg sprinkled on top, and/or more vanilla or sweetener to taste!
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