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).