1 Cup raw organic almonds
4 cups filtered water
1 pinch Himalayan salt
½ tsp vanilla extract
4 dates (soaked and blanched)
Soak almonds for at least 12 hours in pure water with 1/2 tsp sea salt. The longer the almonds soak, the creamier the finished milk will be.
Drain the soaking water and rinse the almonds well. Do not keep this water to re-use as it contains phytic acid and is best to discard it.
In powerful blender (BlendTech or Vitamix) combine almonds and pure water along with vanilla, sweeteners, or any other optional ingredients. See the notes below for some flavor suggestions.
Blend 2-3 minutes until smooth and creamy.
Strain mixture into a large bowl through a cheese cloth, or thin kitchen towel.
Transfer into glass jar or pitcher and store in refrigerator for up to four days.