Drain the dates, reserving the soaking liquid.
Place the dates, cashew butter, vanilla, salt and 3 tablespoons of miso paste into a blender or food processor jug. Add in about 1/4 cup of the soaking liquid from the dates. Combine until smooth.
Taste test the caramel. If you like, add extra white miso paste, and also add extra soaking liquid (from the dates) if you want to make the caramel thinner. Blend again until smooth.
Repeat the process until satisfied with the taste and consistency. Store in a sealed jar in the fridge for up to one week (it might keep a little longer than that).
*This recipe makes quite a thick caramel which is a great texture for frosting/icing or for use in raw treats e.g. making your own chocolate cups or raw caramel slice.
*If you would like to make a thinner caramel which is more of a sauce, you can increase the amount of soaking liquid you add back into the mix, of course. I'd also recommend reducing the amount of cashew butter that you add to the mixture and using some full fat coconut milk to thin it out more instead. E.g. try 1/4 cup cashew butter and 1/4 cup coconut milk.