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Spiced Pumpkin Eggnog [Vegan]

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A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is! See more at http://www.produceonparade.com/produce-on-parade/stuffed-sage-carnival-squash

Spiced Pumpkin Eggnog [Vegan]

This Recipe is :

Vegan

Serves

10 - 15

Ingredients

  • 1/2 cup raw cashews
  • 2 cups fresh cold water
  • 1 15oz. can full-fat coconut milk
  • half of 1 15 0z. can pumpkin puree
  • 6 medjool dates, pitted
  • 1/2 tsp kosher salt
  • 1 tsp. freshly ground nutmeg
  • 1 tsp. vanilla extract
  • 3 Tbsp. spiced rum (optional)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves

Preparation

  1. Cover the cashews in boiling water and allow to soak for 30 minutes.
  2. Meanwhile place all remaining ingredients into the blender. Once the cashews are done soaking, drain and add to blender.
  3. Blend on high for several minutes, until smooth and creamy. Store in an airtight container in the fridge.

Notes

Due to the whole-food ingredients, please consume within a of couple days. The rum is barely, barely noticeable in this eggnog, so adjust accordingly. Please use freshly ground nutmeg, it makes a world of difference!

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AUTHOR & RECIPE DETAILS


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Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.


 

 



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