Along with everyone’s calendars filling up with parties + holiday cheer, we know that it’s becoming difficult to serve only gluten-filled goodies and beer. For those with food allergies or diet restrictions, it’s hard to participate in snacks served pot-luck style, so if you’re a host, show your guests how much you heart them with this recipe.
Cashew Nog Recipe
2 1/3 cups water¾ cup raw, unsalted cashews, rinsed ½ cup sugar ¼ teaspoon arrowroot powder or tapioca flour 2 Tablespoons canola oil 1 Tablespoon apple cider vinegar ¾ teaspoon nutmeg ¼ teaspoon cinnamon 1 teaspoon vanilla extract 1) In a medium saucepan, add the water, cashews, sugar and arrowroot powder or tapioca flour. Bring the mixture to a boil and simmer covered for 15 minutes, stirring occasionally. 2) Transfer the mixture to a blender and add the canola oil, apple cider vinegar, nutmeg, cinnamon and vanilla extract. Blend on the whip setting for 1 ½ minutes. Place a towel on top of the blender and hold it down so you're shielded from any hot liquid that may splash up when you start the blender. 3) Transfer the Egg Nog to a covered container and let it cool in the refrigerator for about 2 hours. It will keep in the refrigerator for up to one week. Makes about 3 cups of Vegan Egg Nog.