Add your almonds to a large bowl or glass container and cover with hot water. Allow them to soak for at least 1 to 2 hours. Alternatively, you can add cold water and soak them in the fridge overnight.

Drain the water and transfer the soaked almonds to a high-speed blender.

Add 6 cups of filtered water, a tiny pinch of sea salt, a pitted date, and vanilla extract.

Process until very well blended, about 1-2 minutes.

Lay a straining bag over a large jug and pour in the blended almond mixture.

Squeeze to extract all the white nut milk.

Keep your almond milk refrigerated for up to 5 days. (Use within 5 days)

Just before serving, stir to combine again.

You can use the leftover almond meal to make protein balls, add to smoothies, or oatmeal.

Enjoy!