|Rich and creamy vegan version of a traditional holiday drink.|
Pour about half of the milk in the blender along with the cashew butter, syrup, vanilla, and a dash of nutmeg or cinnamon. Blend until smooth.
Transfer to pitcher and stir in the rest of the milk and rum, if using.
Pour into mugs, sprinkle with another dash of nutmeg or cinnamon and serve at room temperature or chilled.
This is a flexible recipe:
Adapted from the recipe for “Vegg Nog” in Vegan Holiday Kitchen, by Nava Atlas.
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