When the cashews are plump and squishy, drain the water and rinse them. Put them in a high powered blender along with the vanilla, sugar, cocoa powder, salt, and a half of a cup of almond milk. I have a Blendtec blender and I used the “soup” setting in the “whole foods” section. Blend the ingredients until they’re thick and creamy. If you need to add more milk add it by the tablespoon so it doesn’t become watery. Scrape the sides so you don’t get any pieces of nuts in the pudding. You want it to be perfectly smooth and creamy.

Store in an airtight container in the refrigerator for up to a week.

Enjoy!