Pumpkin Cashewnog

I've never been a huge fan of eggnog, but... it is one of those things that makes the holidays feel like the holidays.

Cashews create the sweet and buttery flavor that is called to mind at the thought of eggnog and provides an excellent substitute for the necessary rich and velvety texture of the holiday treat.

Yields: 4 4 oz. servings


1 cup raw unsalted cashews, soaked 48 hours
2 cups water
1 1/2 tbsp maple syrup
1/4 tsp vanilla
3 tbsp pumpkin puree (not pumpkin pie filling)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt


  1. In a medium bowl, cover cashews with water and allow to soak for 48 hours.  This will allow the cashews to be sufficiently blitzed by your blender/food processor (if you have a higher speed blender, this step may be skipped, but you will need to add more than 2 cups of water in step 3).
  2. Drain and rinse cashews.
  3. Place ingredients in blender and process until well incorporated and completely liquid.
  4. Pour into a glass, sprinkle a bit more nutmeg on top, and garnish with a cinnamon stick.