: 8 servings
: 98 kcal
: Sarah McMinn
Drain and rinse the cashews.
Place them in a high-speed blender like a VitaMix with 2 cups of water and dates and blend on high until cashews are completely broken down.
Add the additional 2 cups of water, vanilla extract, and salt. Blend on high for 1 minute.
Pour milk through a nut milk bag or fine strainer into airtight containers and store in the refrigerator for up to 5 days.
To make cashew coffee creamer, decrease the amount of water to 2 cups.