Place almonds in a large bowl or pyrex cup and cover with enough water to come an inch or two above the almonds. Allow to soak for 6-48 hours (I usually do them over night).

Rinse and drain almonds under cold water.

Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla. Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.

Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through. Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.

Store in the fridge, in an airtight container for up to 5 days.

*Save the leftover almond 'meal'. You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack. You can also experiment with baking with the meal, jut as your would almond flour.

Makes 4 cups.