I had the pleasure of co-developing this recipe for a project at work and got to make and share it with our entire team (definitely snag Navitas Organics Turmeric Powder and Cashews for this if you can; they’re amazing quality—and I’m not just saying that because I work there!).
Eggnog has loooong been a favorite of mine, but since becoming health-aware and vigilant about checking the ingredients in processed foods, I steer pretty clear of the stuff sold in grocery stores (which is, most often, insanely high in sugar if not also full of junky ingredients).
The added bonus about this recipe is that it is vegan—so everyone can enjoy it—and is refined sugar-free without compromising any of the thick, luscious texture or sweet, nutmeg-y flavor! The taste of the turmeric is subtle but adds a bright golden color and anti-inflammatory benefits, which certainly never hurt this time of year.
Vegan Turmeric Eggnog
slightly adapted from Will Frolic for Food
I Cup raw cashews, preferably soaked 4 hours
4 Medjool dates, pitted
¼ tsp. freshly grated nutmeg
¼ tsp. cinnamon
¼ tsp. cardamom
¼ tsp. turmeric powder
¼ tsp. vanilla extract or paste
pinch of sea salt
grind of black pepper
3 Cups water, hot but not boiling
1. Add all ingredients to a high speed blender.
2 Blend on low and then increase to high until smooth and creamy. Garnish with extra cinnamon or nutmeg. Enjoy!