Soak walnuts overnight or a minimum of 6 hours, add a little sea salt to release any enzyme inhibitors. Once soaked, rinse really well and add to a high powered blender.

Add in filtered water, vanilla, sea salt and dates. Blend for 1-2 minutes.

Using a nut milk bag or cheesecloth, strain milk through and discard pulp. Pulp can be dehydrated and used as flour.

Transfer to a glass bottle and store in the fridge for up to 5 days, enjoy!