Whisk the egg yolks, maple syrup, and honey together in a large bowl until smooth and slightly lightened in color.

Combine the cashew milk, cashew cream, nutmeg, cinnamon, allspice, cloves, and salt in a heavy-bottomed pot. If using a vanilla bean, add it here. Heat over medium-low, stirring occasionally, until the mixture is steaming and reaches about 160°F. Do not allow it to boil.

Temper the egg yolks by slowly ladling about 1 cup of the warm cashew mixture into the yolk bowl, whisking constantly. Add another cup, whisking continuously. This gradual process prevents the eggs from scrambling.

Pour the tempered yolk mixture back into the pot with the remaining cashew milk. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture reaches 170°F and coats the back of a spoon. This takes about 5–8 minutes. Do not let it boil.

Remove from heat and pour immediately through a fine-mesh sieve into a clean container. Stir in the vanilla extract if using.

Allow to cool slightly, then cover and refrigerate until thoroughly chilled, at least 4 hours. Overnight is ideal—the flavors meld beautifully.