Ingredients

1 cup cashews (soaked for at least 2 hours then drained)

3 medjool dates, pitted

1 tsp vanilla extract

1/8 tsp salt

6-7 cups of water, depending on how thick or thin you want it

To a blender, add cashews, dates, vanilla, salt, and 3 cups of water. Blend on high for 1 ½ minutes (my blender is high powered, if you don’t have a high-powered blender, blend for 2-3 minutes until completely creamy) until creamy. Add remaining water, I add the full 7 cups so I add 4 more cups to the blender. Blend until completely mixed, about 15-20 seconds.  Pour into jars of choice, seal and store in the fridge for 4-5 days. If you end up having leftovers that go bad, I like to save that for baking, it goes great in all baked goods.

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*If you prefer a thicker mylk add less water, 4-5 cups in total. For sweeter mylk add a few more dates. *For plain mylk, omit the dates and vanilla so you can use the cashew mylk in savory recipes.