Rinse and quick soak raw cashews to soften, either in the microwave or on the stovetop. See notes below for directions.

Once the cashews are softened, drain the water, and transfer cashews to a high-speed blender.

Add remaining ingredients to the blender and blend until completely smooth and creamy. If your vegan eggnog is too thick, add more dairy free milk or water to thin it out.

Place vegnog in the refrigerator for a couple hours to chill. To serve, top with additional ground nutmeg and garnish with a cinnamon stick.