Paleo Eggnog (amazingly cream, thick and normal-tasting!)
Servings 3 medium servings
This paleo eggnog is rich, thick and creamy! It’s cashew- and date-based but somehow tastes even better than traditional eggnog.
Ingredients
- 1/2 cup (65 grams) cashews
- 3/4 cup + 2 tablespoons (145 grams) pitted dates
- 1 2/3 cups (395 ml) unsweetened cashew milk
- 1 1/2 teaspoons vanilla extract
- 1/4 to 3/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt + more to taste
Garnish:
- nutmeg grated
Instructions
- Place the cashew and dates in a tiny pot, large mug, or some kind of dish into which you can pour boiling water.
- Boil water (I used about 1 cup) and pour enough that the cashews and dates are covered by about 1/4”.1/2 cup (65 grams) cashews, 3/4 cup + 2 tablespoons (145 grams) pitted dates
- Let sit for 20 minutes, rinse and drain the water, and pour the cashews and dates into the container of a high-speed blender (like Blendtec or Vitamix, not a normal blender).
- Add just 1 cup of cashew milk (ignore the quantity below - it's a technical issue I can't fix), the vanilla, 1/4 teaspoon nutmeg, cinnamon and salt.1 2/3 cups (395 ml) unsweetened cashew milk, 1 1/2 teaspoons vanilla extract, 1/4 to 3/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon salt
- Process at high speed for about 1-2 minutes or until totally smooth.
- Once the dates are completely broken down (there should be no lumps at all), add the remaining 2/3 cup of cashew milk (ignore the quantity below - it's a technical issue I can't fix).
- Process another few seconds until combined. Taste and add another 1/8 teaspoon nutmeg, if desired (I add it).
- Serve warm or chill for about 2 hours until cold. I think this is tastier cold, but that's just personal preference.
- Pour into glasses and garnish with nutmeg.
- Cover and refrigerate for up to 4 days. It will thicken a little once chilled.
Notes
- You can use raw or roasted cashews. If using salted cashews, omit the salt in the recipe and then add to taste.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 6 oz per serving. The recipe yields 2 1/3 cups.
Nutrition
Calories: 334kcalCarbohydrates: 59gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 190mgPotassium: 598mgFiber: 6gSugar: 45gVitamin A: 7IUVitamin C: 0.4mgCalcium: 36mgIron: 2mgNet Carbs: 53
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