This simple vegan eggnog recipe uses cashews as a creamy base with the perfect blend of spices that can be whizzed up in your blender in 5 minutes or less!
: If you don't have a high powered blender, you may want to soak cashews in HOT water for five minutes or so to soften, then drain and proceed.
For warm and frothy eggnog -
be sure to use room temp non-dairy milk and drink it right away!
eggnog - start with chilled non-dairy milk or refrigerate an hour or two before serving.