Vegan Eggnog (Gluten-Free)
Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and plant-based milk in a pan.
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Bring to the boil and cook on a low heat for around 7 minutes.
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Transfer into a blender.
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Whizz until completely smooth.
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Transfer back to the pan to reheat if desired, or pour into mugs. Add rum or brandy, if desired.
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Full recipe on rhiansrecipes.com
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