Eggnog is very popular, protein rich beverage that we traditionally associate with winter festivities. And being raw does not mean we should forget all about those favorite staple foods we used to enjoy growing up.
Why dismiss eggnog entirely, when you can whip your very own raw, vegan eggless eggnog? While traditional eggnog is made with raw eggs (which are very dangerous to consume because of the risk of becoming infected with Salmonella and other pathogens), our raw is made primarily with delicious nut milk, cashews and ripe bananas.
Cashews count among a raw foodist's best allies, due to their high nutritional value. Rich in oils and fats (with over 50% monosaturated fats), cashews also provide a wide range of vitamins, minerals and amino acids, including thiamine, niacin, vitamin B6, iron, magnesium, manganese, phosphorus, potassium and zinc.
Bananas are a renowned source of slow release carbohydrates and fiber (nuts are also high in dietary fiber), making our raw, vegan eggless eggnog a viable meal replacement.
This recipe is adapted from Juliano's recipe posted by Carlamartin, adapted to one serving and with the ingredients I had at hand.
It tastes really similar to the Duchy Organics non-raw organic beetroot soup sold in the UK.
Vitamin blender with a little boiling water helps heat up the soup in wintertime.