Soak the cashews in enough water to cover for 4 to 6 hours or overnight.

Drain and rinse the cashews and transfer them to a high-speed blender. Add the water, vanilla, dates, cinnamon, ginger, salt, and a pinch

each of cardamom, allspice, and nutmeg. Blend on high speed for

1 to 2 minutes until creamy. The milk will be creamy, but you can

add 1⁄2 to 1 cup more water for a consistency like 1% milk.

Serve chilled over ice or warmed. Transfer any leftovers to a glass bottle with a lid and store in the fridge for up to 3 days.