A quick and easy homemade almond milk, without any weird additives or tons of sugar.
In a blender, simply put the soaked almonds, water, and dates (if using to sweeten), and blend on very high speed until very smooth, about 1 minute.
Strain through a cheese cloth (or a nut milk bag).
Keep in an airtight container in the fridge, up to 5 days.
You can use Medjool dates or maple syrup for a natural sweetness, you can even add some vanilla extract. If you want unsweetened milk, no need to add anything.
Don't throw the almond pulp out! You can dry it and use it as a flour replacement in recipes, like in muffins or pancakes. Keep in the fridge up to 3 days.