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.