1/2 tsp (2 mL) vanilla powder (or 1 tsp/5 mL pure vanilla extract)
4 cups (1 L) filtered water
Soak almonds in plenty of water overnight. Drain and rinse well.
In a blender, combine almonds, dates, vanilla and water. Blend for 30 to 60 seconds, until you can no longer see any almond chunks. Strain through a fine-mesh sieve or nut bag set over a bowl. Press down on the almond mixture to release all of the milk. It’s that easy! Almond milk keeps in the fridge for up to 5 days.