From Living Light Culinary Arts Institute

•  1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed
• 1 1/2 cups water
• 3 pitted dates, soaked (Medjool brand is best)
• 1/2 teaspoon vanilla extract (alcohol free is best)

Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.  Blend on high speed until very smooth.  Add the remaining 1 cup water and blend until smooth.  To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.  Serve at room temperature or chilled.  Store in the refrigerator for up to five days.  This can be used as a base for smoothies or cereal.