Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes
1 cup whole, raw almonds
4 cups water
2 fresh Medjool dates
1 tsp vanilla extract
Pinch of salt
1. Soak the almonds overnight (or 6 12 hours) in 4 cups of water. Drain and rinse. Remove the almond skins if desired.
2. Place the almonds in a blender or Vitamix with 4 cups of fresh water and process at high speed for 20 seconds, or until smooth. You may need to do this in 2 batches if your blender won't hold it all. Pour through a nut milk bag or double layer of cheesecloth into a large bowl or pitcher so that you catch the almond meal pulp and separate it from the almond milk.
3. Put the almond milk, Medjool dates, vanilla extract and salt back into the blender. Blend for 30 seconds or until smooth. Keep refrigerated.
Fresh almond milk will keep for about 5 days.