Soak the cashews overnight or for at least 1 hour.
Place all the ingredients in a blender and blend until smooth.
Serve it chilled with some coconut whipped cream on top. You can also add alcohol like rum, bourbon, or brandy.
Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).
Notes
Although this drink is usually served chilled, you could also try and drink it warm.
If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
Although the cashews give the vegan eggnog a creamy texture, if you can’t eat them feel free to add 1/2 cup of coconut milk and dates instead of maple syrup to thicken the eggnog.