Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3–4 hours. Drain the cashews and discard the soaking water.
2. Step
Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1–2 minutes, until smooth and creamy.
3. Step
Add the dates, vanilla, and salt. Blend on low speed to combine.
4. Step
Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
