1. Drain soaked cashews. Place all ingredients in a blender (preferably a high-speed model) and run on high for 30-45 seconds. Taste the milk and add another date if it's not sweet enough for you.
2. Drape either a cheesecloth, nutmilk bag, or spare tea towel over a large bowl. Pour milk over the cloth and allow it to drain. Gather the ends of your cloth together and continue to squeeze out the milk until only the cashew pulp remains in the dishcloth. (There are YouTube tutorials on the straining process if you're a more visual learner.)
3. Pour mixture into glass jars and store in fridge.
Also by Molly: Fava Bean Soba Noodle Pesto Pasta
Related: Nutella-Inspired Hot Chocolate
Warm Golden Turmeric Milk
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Photos: Molly Lansdowne