Soak the cashews in the water for a few hours, or, even better, overnight. Transfer the cashews along with the soaking water to a high-speed blender. Add the sugar, vanilla extract, vanilla bean, and salt, and puree until silky smooth. Refrigerate until ready to make ice-cream, up to a few days. Churn in an ice cream maker, per manufacturer’s instructions. Smear along the inside of a freezer-proof container or carton, and place in freezer while you churn the berry sorbet.
Puree the berries in a high speed blender. Add the sugar and blend for another minute. Add the lemon juice and salt, blending for a few more seconds, strain to get rid of any seeds or chunks. Refrigerate for up to a few day, churn per manufacturer’s instructions, adding vodka near the end. Transfer to the container with the vanilla, and use a big spatula to pull and stir the vanilla through the berry in two or three big swirls. Resist the urge to over stir.
MAKES ~1 QUART