Take Heart!
From Christian Vegetarian Association (CVA)

Spiced Pumpkin Eggnog

Serves: 10 - 15

1/2 cup raw cashews
2 cups fresh cold water
1 15oz. can full-fat coconut milk
half of 1 15 0z. can pumpkin puree
6 medjool dates, pitted
1/2 tsp kosher salt
1 tsp. freshly ground nutmeg
1 tsp. vanilla extract
3 Tbsp. spiced rum (optional)
1/4 tsp ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves

Cover the cashews in boiling water and allow to soak for 30 minutes.

Meanwhile place all remaining ingredients into the blender.

Once the cashews are done soaking, drain and add to blender.

Blend on high for several minutes, until smooth and creamy.

Store in an airtight container in the fridge.