Vegan Eggnog

– 3/4 cups raw cashew nuts – 2 cups plain coconut milk – 8 pitted dates – 1 tbsp vanilla – 1 tsp cinnamon powder – 1/2 tsp cardamom powder – 1/4 tsp ground nutmeg – 1/4 tsp ground cloves

In a saucepan combine raw cashew nuts and cover it with water. Place it on high flame and cook until few 3-4 boils. Turn it off and let it cool down to room temperature.

Drain and keep it aside. The longer the cashews are in warm water the softer and creamier it will be.

In a blender combine all the eggnog ingredients including cooked cashew nuts.

– Blend it until smooth and creamy. – If mixing in alcohol, then stir it in eggnog at this point or give it a pulse in the blender.

Pour in the serving glasses and top it with vegan whipped cream and sprinkle more cinnamon if desired.