Ingredients

  • 1 cup raw cashews, soaked in water overnight at room temp to soften
  • 3 cups filtered water
  • 5 pitted Medjool dates (not during detox)
  • 1 whole vanilla bean, chopped
  • 1/2 whole nutmeg, grated

Directions

  1. Place cashews in a bowl/container and cover with water. It’s preferred to soak them overnight (8-12 hours).
  2. Rinse and drain the cashews and place into a blender (Vitamix is recommended) along with filtered water, dates, grated nutmeg and vanilla bean. (The grated whole nutmeg has a MUCH better taste than the nutmeg that is already ground.)
  3. Start blending on a low speed & work your way to the highest. Blend on the highest speed for approximately 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the cashew “eggnog” mixture into the bag. Gently squeeze the bag to release the milk (this may take up to 5 min).
  5. Will store in the fridge in a glass container for up to 3-5 days. Shake well before serving as it tends to settle when sitting.

Tip: I use the pictured glass water bottle to soak my cashews overnight…and it doubles as a nice “drying rack” for the nut milk bag until the next batch is made.