Eggless Eggnog

Here's a vegan version of eggnog that everyone will love, and includes a splash of live-cultures from sauerkraut brine that adds just the right hint of savory balance to the rich, sweet flavors of this classic Christmas libation. Whip up a batch and amaze your friends and family with this easy and thoughtful concoction that will please all your guests; from the herbivore to the omnivore.

Yields: 6 servings

Ingredients:

  • 1 cup (240 ml) raw cashews

  • 1-1/2 cups (360 ml) filtered water

  • Pinch of sea salt

  • 1 cup (240 ml) almond milk

  • 1/2 cup (120 ml) filtered water

  • 1 fl oz. (30 ml) fermented brine from homemade sauerkraut or pickles, OR any fermented brine that is neutral in color so that it doesn't tint your Eggless Eggnog

  • 2 - 3 medjool dates

  • 1/4 frozen banana

  • 1/4 teaspoon (1.48 ml) ground cinnamon

  • 1/4 teaspoon (1.48 ml) ground nutmeg

  • 1/4 teaspoon (1.48 ml) vanilla extract

  • 1/2 Tablespoon (7.5 ml) maple syrup

  • 2 fl oz. (59 ml) bourbon OR whiskey, more if desired

  • 6 whole cinnamon sticks for garnish

  • Grated nutmeg for garnish, optional

Directions: 

1. Soak the cashew in the filtered water with salt for 5 hours or overnight.

2. Drain the soaked cashews and place them in a blender.

3. Add the rest of the ingredients and blend until smooth. Add a little more almond milk if the mixture feels too thick.

Note: Do not be tempted to add more banana; doing so will detract from the other flavors.

4. Serve over ice and top with cinnamon sticks and grated nutmeg, if desired.

 

Karen Wang Diggs