Soak the cashews: In a small bowl cover the cashews with boiling water and set them aside to soak for 20 minutes.
Add to blender: Add all ingredients (apart from the non-alcoholic rum) to a high-speed blender - alongside the fast-soaked cashews - and blend on high for about 5 minutes until the cashews are completely incorporated.
Strain: Use a fine mesh (or ideally a nut-milk bag) to strain the nut pulp from the smooth & creamy eggnog.
Stir in the rum: Stir in the non-alcoholic rum last. (optional)
Serving: Serve hot or cold, with a sprinkle of cinnamon over the top or keep refrigerated for up to a week.
Video
Notes
rum - if you would like your oat milk eggnog (vegan) to have an extra kick, you can of course feel free to simply replace the Rumish with actual rum (to your own liking!).
storage - store this dairy free eggnog in the fridge in a closed container for up to 1 week. Give it a good shake before enjoying this creamy drink from the fridge, as the oat and cashew particles might settle at the bottom of the container.
cashews - cashews are the best nuts for the job, as they are naturally creamy and flavor-neutral. I wouldn't recommend replacing them with another nut. If you don't have any unsalted cashews to hand, you can add ½ cup (120 ml) of dairy-free vegan cream to the mix.
maple syrup - you can also use agave syrup
oat milk - instead of making your own oat milk upfront, you can add ½ cup oats and 400 ml water to the blender.
vanilla powder - I love using vanilla powder as it holds the full strength of fresh vanilla flavor. You can substitute the vanilla powder for 1 teaspoon of vanilla extract, or add 1 tablespoon of homemade vanilla syrup in place of the vanilla and maple.