1. In the jug of a high-speed blender, add the rice and water.
2. Blend on high until the rice has broken up into 1mm little pieces (be careful not to over-blend or it’s hard to strain). Leave the rice to soak for 3 hours.
3. While the rice is soaking, place the cashews in a bowl and cover with cold. Set aside in the fridge until later.
4. When the rice is done soaking, pass the liquid through a fine-mesh sieve and add the milky water back to the blender. Discard the rice.
5. Drain the water from the cashews and add them to the blender, along with the dates and vanilla.
6. Blend on high for about 2 minutes or until the cashews and dates are completely blended into the rice milk.
7. Turn off the blender and dip in a spoon to taste the milk. Add a small pinch of salt, then give the mixture a few more pulses with the blender to mix in the salt. At this point taste again, and feel free to add more vanilla and dates if you prefer sweeter milk.
8. Once blended simply strain the cashew rice milk through a nut milk bag, or an old clean t-shirt, and pop it in the fridge. You might be left with a little cashew residue in the bag after straining. This stuff is golden! Spread it all over your toast, add a few slivered almonds and thank me later.
9. The milk will naturally separate a little, so before you use it, just give the bottle a little shake.
10. Your milk will last about 6 days.

Serving suggestion:

• For the ultimate iced coffee, pour one shot of Nespresso Scuro over ice, before adding maple syrup to taste, a few drops of vanilla (optional) and a few glugs of your ultra-creamy cashew rice milk. SWOON!