1 1/2 cups raw almonds
2 large dates or three small ones (this does not make the milk sweet in any way, just balances the flavor.
Soak overnight on the counter in about 2 1/2 - 3 cups water OR 1 hour in hot water.
Add 8 (I actually use 20) Citrical to 3 cups filtered water in the bottom of a high powered blender and allow to sit for a few minutes while you get everything else ready.
Drain and rinse the almonds and dates, add to the Citrical and water in the blender.
Add 1 1/2 tsp vanilla
1/2 tsp sea salt or twist a salt grinder six times
If you want the milk cold right away add 1 cup ice or add 1 more cup water.
Blend 3 times at level 6 for 40 seconds, burping the lid between if your lid seals. This will keep it from overflowing. OR high for 90 seconds. Watch closely the first few times to get a feel for you blender as some will overflow.
Pour the slurry into a nut milk bag suspended in a 2 quart measuring cup. Fill the blender bowl with a cup of filtered water, put the lid on and shake to rinse the bowl and pour it into the milk bag. Squeeze the almond milk into the 2 qt. measuring cup until it's mostly dry. I add filtered water a cup or so at a time to the pulp left in the nut milk bag squeezing the liquid into 2 qt measuring cup until it's full. Pour the almond milk into storage container. Store in the refrigerator, shake before serving. It will last about 4 days although we always use it in two.
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