Place almonds in a mason jar and cover with 1 1/2 cups filtered water. Allow to soak on your counter overnight or up to 2 days (the longer they soak, the creamier your milk will be, but if you soak longer than 8 hours, it will likely spoil within about 2 days). After soaking period, rinse almonds (do not use the soaking water because it contains physic acid, which is an inhibitor to absorbing nutrients).
Using a blender ( or food processor if you don’t have a blender), pour in soaked almonds and 3 cups filtered water. Add the date, vanilla, cardamom, and pinch of salt.
Blend almonds on high speed for 2-3 minutes or until mixture is purred and creamy.
Over a large bowl, using a cheesecloth or nut milk bag, strain almond puree and squeeze gently until all moisture is removed. You should get about 3 cups of milk. Discard almond meal or store in an airtight container for up to 2-3 days and use in oatmeal, smoothies, muffins etc. There are many uses!
Stir nut milk and add a pinch more salt if needed to taste. If you’d like your milk similar in consistency to 2%, add 1/2 - 1 more cup of water. Alternatively, if you’re looking for a creamer of sorts for coffee and tea, only use a total of about 2 1/2 cups water and add in a full date - delicious! Store the milk in a sealed glass jar for up to 3-5 days.