 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
GLUTEN-FREE SOY-FREEThe Internet is filled with vegan nog recipes made with lots of tofu, but somehow, the thought of tofu in something other than a smoothie seems odd to me (and truth be told, I don't much care for tofu in smoothies, either). For a more elegant version, cashew butter gives a little body to the beverage without being overly filling. Ingredients:
1/2 cup cashew butter |
2 32-ounce containers vanilla almond milk |
1/4 cup agave nectar or maple syrup |
2 teaspoons vanilla extract |
1/4 teaspoon ground nutmeg, or to taste |
1 cup rum, optional |
Directions:
1. 1. Combine the cashew butter in a blender with two cups of the almond milk (reserving the rest), agave nectar, vanilla, and nutmeg. Process until smoothly blended.
2. 2. Divide the mixture between two pitchers, then divide the remaining almond milk between them. If using rum, divide between the two pitchers. Stir well. Serve at room temperature.
3. From Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes For Special Occasions by Nava Atlas. © 2011 by Nava Atlas. Published by Sterling New York, an imprint of Sterling Publishing.
|
|