Soak the cashews in water in a large container for at least two hours or overnight.
Drain and rinse the cashews, then add to a high-powered blender or food processor. Pulse until the cashews are a fine flour consistency.
Add the water to the blender or food processor, and blend on high for 30 seconds.
Optional: using a fine-mesh strainer, strain the liquid into a storage container like a mason jar. I personally like to strain the cashew out, otherwise my last few sips of latte are grainy, which is something I don't care for. If you don't mind the cashew grains at the end, then feel free to skip this step and pour everything from the blender/food processor into your storage container.
Add the coconut milk, salt and vanilla to the cashew milk and stir well.
Recipe by Savor and Glow at https://savorandglow.com/dreamy-dairy-free-creamer/