Drain almonds, place in a blender with dates and water, and blend until smooth, about 1 minute to pulverize the almonds as much as possible.
Lay a thin dish towel over a colander placed over a large bowl, then pour the milk over top, in batches if necessary. Grab the corners of the cloth, and carefully gather them together and squeeze the milk through the cloth, catching the almond pulp in the cloth. Discard the pulp or google one of the many ways to use almond pulp.
Transfer to a covered container, stir in salt and vanilla and store refrigerated for a maximum of 5 days. If you don’t think you can use it all that quickly, freeze half of it!
