Cashew Egg Nog

2 1/3 cups water
¾ cup raw, unsalted cashews, rinsed
½ cup sugar
¼ teaspoon tapioca flour

2 Tablespoons canola oil
1 Tablespoon apple cider vinegar
¾ teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon vanilla extract

In a medium saucepan, add the water, cashews, sugar and arrowroot powder or tapioca flour. Bring the mixture to a boil and simmer covered for 15 minutes, stirring occasionally.

Transfer the mixture to a blender and add the canola oil, apple cider vinegar, nutmeg, cinnamon and vanilla extract. Blend on the whip setting for 1 ½ minutes. Place a towel on top of the blender and hold it down so you’re shielded from any hot liquid that may splash up when you start the blender.

Transfer the Egg Nog to a covered container and let it cool in the refrigerator for about 2 hours.
Egg Nog will keep in the refrigerator for up to one week.

Instead of cashew, this is the almond version of eggnog… Dates are added as sweetener, allspice replace the nutmeg and vanilla bean replaced the vanilla extract… cloves were added as well as salt… oil, vinegar and flour doesn’t exist in this almond version

minus the sugar, the flour, the cider vinegar, canola oil and nutmeg, plus nutritional yeast, mace, salt, agave nectar and coconut butter…