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Place the cashews in a bowl. Add boiling water and Allow the cashews to rehydrate in the water for 15 minutes. Optionally, for a richer eggnog, you can soak the cashews in an equal amount of heated full-fat coconut milk.
Once cool, add the cashew and their soaking water to a blender, along with the coconut oil, molasses, maple syrup, vanilla, nutmeg, cinnamon, cloves, turmeric or saffron (if using), and salt.
Blend on high speed for 90 seconds until it is creamy and completely smooth. If serving cold, chill the eggnog for at least 1 hour.
If you would like to serve the eggnog warm, transfer the mixture to a saucepan. Warm gently over low heat, stirring occasionally with a whisk, until heated through. Do not boil.
Whether serving hot or cold, pour into mugs and add whiskey or rum, and vegan whipped cream if using. Add a cinnamon stick and sprinkle with additional nutmeg before serving.