Soak cashews in filtered water for at least 8 hours. Overnight is best.
Rinse soaked cashews in filtered water and transfer to a blender.
Add 4 cups filtered water and blend on high for 2-3 minutes. The longer you blend the creamier your milk will be.
Strain milk into a large bowl using a nut milk bag or cheese cloth.
Put pulp back in blender and add 1-2 cups of filtered water depending on how much pulp you have.
Blend again for 1-2 min and strain milk into bowl using the nut milk bag or cheese cloth.
If you are not going to put any of the optional ingredients in your milk then you are finished. If you are then go to the next step.
Rinse blender and add vanilla and sweetener of choice. If using a vanilla bean you can either scrape it or just throw the entire thing in. Blend on high until fully mixed.
Transfer to air tight containers and store for around 3 days in the fridge.
Tip: soften dates first by soaking in hot water for a few minutes.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/cashew-milk/