This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates for a rich and creamy holiday drink.
Soak the cashews in water for at least 4 hours. Drain and rinse the cashews and place in a high powdered blender with the rest of the ingredients.
Blend until completely smooth, about 2-3 minutes.
Chill for 2 hours before serving. Serve with ground nutmeg and a cinnamon stick.