½ cup raw cashews + 1 ½ cups filtered water (soak)
1 ½ cups unsweetened almond milk or Veggemo (for the Lucky Canadians)
2 frozen ripe bananas
3 pitted date soaked for about an hour
¼ tsp natural pure vanilla extract
¼ tsp ground nutmeg
¼ tsp ground cinnamon
pinch ground cloves
pinch of pink Himalayan salt
Drain the cashew nuts first.
Place all ingredients in your blender and puree until smooth and creamy. Add more alternative milk to achieve desired consistency.
Sprinkle with cinnamon and store in fridge for 1 hour and then shake well and serve the Vegnogg!