makes 6 cups of rich and creamy almond milk (for a lighter version, add 2 more cups water, or dilute at serving time)
Place almonds in a 4 cup glass measuring and fill with fresh water. Soak overnight or for at least 4 hours. (It's ok if it sits out at room temperature.)
Over the sink, dump almonds into a colander and rinse with fresh water.
If you have a large-capacity blender (like a Vitamix), measure 6 cups filtered water into the pitcher and add the soaked almonds. (If you have a smaller blender, work in two batches.) Add the date(s), pinch of salt and whirr for a minute or two.
Wash your hands and rinse them well—you don't want any soap essence in your almond milk. Position your nut milk bag (or strainer) over a clean bowl. Pour about half the blender into the nut milk bag and squeeze (or press) to extract as much liquid as possible. Pour into glass storage jars and refrigerate for up to 5 days.