V’Egg Nog

• blender
• 1 Q pitcher
• 4 mugs

• 1 Q vanilla almond milk
• ¼ c cashew butter
• ¼ c agave or maple syrup
• 1 t vanilla
• nutmeg and/or cinnamon
• ½ c rum, brandy, and/or whisky (optional)

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:

• Use more cashew butter for a heavier, richer nog, or more milk for a lighter, less fattening one.
• You can use one of these spirits or any mix of two or all three to suit your own tastes. Or leave it out entirely for vv’egg nog (virgin vegan egg nog)

Adapted from the recipe for “Vegg Nog” in Vegan Holiday Kitchen, by Nava Atlas.

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More: Vegetarian Christmas Menu