Soak the cashews in water for 12 hours or overnight — this softens the nuts so they emulsify into a smooth milk rather than a gritty paste.

Drain and rinse the cashews, then transfer them to a high-speed blender. Add the water, dates, nutmeg, and salt.

Blend on high speed until the mixture is completely uniform and no large pieces of date remain.

Strain the liquid through a cheesecloth or fine-mesh strainer into a pitcher to remove any remaining pulp for a silky texture.

Serve immediately or store in the fridge for up to 2 days — give it a quick shake before pouring as natural separation is normal.