Place cashew in a bowl and cover with water.

It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

Inse and drain the cashew and place into a blender along with filtered water, pitted dates, and vanilla esen.

Blend on highest speed for 1 minute or so.
Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag.

Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.

Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.

Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.