1. Soak raw cashews overnight in water and strain in the morning. Give cashews a good rinse, until water runs clear.
2. In the base of a high-speed blender add soaked cashews, filtered water, dates, spices, vanilla bean seeds, and sea salt. Blend on high for 30-60 seconds until the mixture is completely creamy and frothy.
3. If you'd like you can strain cashew milk through a nut-milk bag or fine mesh sieve. I find that the milk is so creamy already that it does not have to be strained.
4. Pour cashew milk into an airtight container and store in the refrigerator where it will keep for 3-4 days. Give milk a good shake before using and enjoy!
*For unsweetened milk, omit dates. Moreover, if you don't have dates you can alternatively use a tablespoon of maple syrup or raw honey.
Photo courtesy of the author