Cashew Milk

In a medium bowl, combine the cashews and 2 cups of filtered water.
Refrigerate to soak for 6 hours.
Drain and rinse the cashews under cold water.

In a high-speed blender, combine the drained cashews, remaining 4 cups of filtered water, and salt.
Blend on high speed for about 1 minute, or until well blended.

Place a cloth flour sack, nut milk bag, or double layer of cheesecloth over a large bowl.
Pour the blended mixture into the bag.
Give the bag a good squeeze to push the milk into the bowl.
Save the remaining cashew “meat” to add to muffins and baked goods.

If you’d like to make this sweet, pour the strained milk back into the blender and add the dates and vanilla.
Blend on high speed for 2 minutes, or until there are no visible date pieces.

Transfer the milk to a pitcher with a lid and refrigerate for up to 5 days