(soaked for at least 4 hours, drained)
2 1/2 cup thawed
6 date pitted
(soaked in water for 1 hour, drained)
Vanilla extract, pure
3 1/2 cup
Rinse almonds and place in your blender with the water. Turn to low working up to the highest setting and blend until the almonds are pulverized, ~30 seconds
Hold your nut milk bag over a large bowl and slowly pour the milk through the bag. Squeeze all of the milk out through the bag being sure to hold the top tightly so no pulp comes through.
Turn the bag inside out and place the almond pulp in a sealed container for up to 3 days in the fridge. Rinse out the bag.
Place the strained milk back into your blender with the thawed strawberries, dates, and vanilla extract. Blend until completely combined.
Pour through the nut milk bag over the empty bowl once again and squeeze all of the milk out.
Pour into a jar and store in the fridge for 2-3 days. (You can taste when it has gone bad).
To soak almonds, place in a bowl covered by water on your counter for at least 4 hours or overnight, then rinse + drain. Depending on the sweetness and flavor of your strawberries you may need to blend in more. Feel free to sub in a sweetener of choice instead of dates. Start with 1 1/2 tablespoons then taste and go from there. Fresh strawberries can be used. Cheesecloth can be used instead of a nut milk bag but the bags make straining much easier and they can be used over and over again. Excess milk can be frozen into ice cubes before going bad and used in smoothies.