Prep Time: 20 mins (plus overnight soaking)
Using a glass bowl or measuring cup, submerge almonds in filtered water. Add sea salt and let soak unrefrigerated overnight or a minimum of 8 hours.
Drain water. The soaked almonds will have swelled to about 2 cups. Working in batches, pour 1 cup soaked nuts into a high-speed blender or Vitamix. Add 2 dates and 3 cups water. Blend on high speed for 2 minutes, or until well emulsified. Strain with nut milk bag or cheesecloth. Repeat. Keep well refrigerated in glass container with lid. Serve cold.
Check-out Teresa's Interview, which includes an Almond Milk Demo!