3/4 cup soaked raw almonds (soaked in water for 3-4 hours or overnight)
4-6 cups water
1 tsp. vanilla or 1" vanilla bean
1 Tbsp. raw agave nectar
2-5 pitted dates
1/8 tsp. Celtic Sea Salt
Combine the almonds and water in the blender, then process until creamy and smooth. Strain the nut milk through a cheese cloth and set the pulp aside. The pulp may be used for another breakfast recipe or to make crackers. Rinse out the blender and add the strained milk back into the blender. Then add the remaining ingredients and process until smooth.
Mary Ann's Home Kitchen, by Mary Ann Jones