Vanilla cashew milk
This decadent treat requires no straining, so the effort here is minimal, while the reward is huge!
4 cups filtered or spring water
1 cup raw cashews, soaked for 1-8 hours and rinsed
1 vanilla bean, split lengthwise and scraped
optional sweeteners (choose one):
2 pitted dates, (soak them in the 4 cups of water you will be using for the milk)
2 dried figs
1 tbsp raw honey
Place cashews and scraped-out vanilla in a high-speed blender, along with 4 cups of water and sweetener, if using. Blend on high until smooth. Chill or use immediately. Keeps for 3-5 days in refrigerator in an air-tight container.