Here's a vegan version of eggnog that everyone will love, and includes a splash of live-cultures from sauerkraut brine that adds just the right hint of savory balance to the rich, sweet flavors of this classic Christmas libation. Whip up a batch and amaze your friends and family with this easy and thoughtful concoction that will please all your guests; from the herbivore to the omnivore.
Yields: 6 servings
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 grated nutmeg, if desired.