Place soaked almonds, pitted dates, and 4 cups of cold water into the blender.
Blend for one minute on high or until it sounds like all of the almonds and dates are completely blended.
Strain out the pulp from the almond milk by pouring the liquid through a nut milk bag into a large bowl.
Pour the milk from the large bowl back into the blender. Add vanilla and salt. Blend for 15 seconds.
Remove the almond pulp from the nut bag. Filter the almond milk back through the empty bag into a large bowl.
Refrigerate up to 7 days.
Soak almonds between 4-48 hours in the refrigerator. I have soaked for over 48 hours and didn't notice a difference in the flavor or shelf life.
The purpose of the large bowl- it makes a huge mess if trying to filter the milk directly into a jar. A cheese cloth and dish towel can also be used as strainers!