1. Soak the cashew in the filtered water with salt for 5 hours or overnight.
2. Drain the soaked cashews and place them in a blender.
3. Add the rest of the ingredients and blend until smooth. Add a little more almond milk if you feel that the mixture is too thick.
Note: Do not be tempted to add in more banana; doing so will detract from the other flavors.
4. Serve over ice and top with cinnamon sticks and grated nutmeg, if desired.
*Use brine from Classic Sauerkraut, Real Pickles, OR any fermented brine that is neutral in color so that it doesn't tint your Eggless Eggnog
**I highly recommend using Rye Whiskey from Spirit Works
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Glenn T Bowman
December 25, 2018
Loved this vegan eggnog! Didn’t have any bourbon or whiskey so used apple brandy instead. Also used some stevia instead of the maple syrup. It’s delicious!