Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).
Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.
Top blender with lid, cover with a towel to ensure it doesn't spill over, and blend on high for 60 seconds.
Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.
At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you'll know if it's still fresh by the smell).
This blend is perfect for frothing / heating, or used cold as a thick milk or "creamer" for hot or iced coffee or matcha! We haven't tested freezing it, but suspect it would work, though it’s always best when fresh.
*Recipe as written makes ~3 ½ cups milk/creamer. *Nutrition information is a rough estimate calculated with full amount of ingredients included. Actual nutrition per serving will have slightly fewer calories, fat, carbohydrates, etc. due to straining through nut milk bag.