Vanilla Cashew Milk

Instructions

• Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3–4 hours. Drain the cashews and discard the soaking water.
• Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1–2 minutes, until smooth and creamy.
• Add the dates, vanilla, and salt. Blend on low speed to combine.
• Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
• Enjoy!