Place the almonds in a bowl and cover them with water (I use about 1 ½ cups). Let rest overnight. For best results, let them soak for a couple of days.

Drain and rinse almonds.

Place the almonds, 4 cups water, salt, and dates (if adding) in a blender and blend on medium or high for 1.5-2 minutes.

Place a fine mesh strainer over a bowl, rest a doubled piece of cheesecloth over the strainer and pour the almond mixture through it. You may need to shake it a bit to get it to all go through. Depending on your preferences, you may want to do this more than once.

Once you’re finished straining, this is when you would stir in the vanilla.

Store in a sealed jar or container, in the fridge, for up to 4 days. Shake before use.