Cover and soak the almonds in a bowl overnight or for 8 hours.
Drain the water from the almonds and rinse the almonds with fresh water. Place in a high-speed blender.
Add dates, vanilla, water and sea salt.
Blend on high for 3 minutes.
Pour some of the nut milk into a nut bag over a wide bowl. Squeeze the nut bag from the top to the bottom, releasing the liquid from the bag and leaving behind the almond pulp.
Continue squeezing out the liquid and adding more of the milk from the blender to the nut bag. Squeeze until no more liquid can come out of the nut bag.
Discard the almond pulp or save to use in baking.
Place the almond milk in a jar with a lid, and store in the fridge. Before using the almond milk at each use, shake the milk.
Milk is good for about a week.