In a large bowl, add the almonds and cover with filtered water (about 3 cups should be enough).

Add 1 tsp sea salt (this step is very important as it will help breakdown the enzyme inhibitors and phytic acid).

Soak the almonds for 12-24 hours. After soaking is done, strain almonds and rinse really well with cold water.

Add almonds to high powered blender and cover with 5 cups of filtered water. Blend on high for 2 minutes.

Have a bowl pre-prepared with a nut milk bag. If you do not have one, use a large dish cloth.

Slowly pour the almond milk mixture into a bag, then gather up and squeeze out all the liquid.

Once all the liquids are strained, take remaining pulp and set aside to dehydrate.

Take the strained milk and add back to blender. Add in dates, vanilla and Himalayan sea salt and blend for 1 minute until combined.

Pour into a glass bottle and store in your fridge for 5-6 days!