Serves 4


  • 625ml (2 1/2 cups) oat milkFestive Egg Nog 1
  • 200ml (3/4 cup) full fat, tinned coconut milk
  • 50g (1/3 cup) cashews, soaked overnight
  • 1 tsp vanilla bean paste
  • 1 tbsp maple syrup
  • 1 tsp freshly grated nutmeg, plus a little extra to garnish
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 100ml (scant ½ cup) spiced rum (optional)


  1. Drain the cashews, and add them to a high speed blender along with the rest of the ingredients and process until very smooth.
  2. Pour into serving glasses and finish with a grating of nutmeg and a pinch of cinnamon.


Cover recipe from December 2017 (Issue 33) Vegan Life Magazine

Leave a Comment