Place drained almonds, water, drained dates, vanilla, and sea salt in a high powered blender and blend until creamy and smooth, about 1-2 minutes. Strain the almond milk using a nut milk bag, cheese cloth, or thin dish towel.
For the dish towel or cheese cloth method, lay the towel over a mixing bowl and pour over the almond milk. Carefully, gather the corners of the towel up and squeeze the towel until all of the liquid is extracted.
Transfer the milk to a large glass jar and secure with a lid. Store in the refrigerator for up to 3-4 days.
Discard the almond pulp or use it in your next smoothie!