Soak almonds overnight in a bowl or large jar filled with water. Drain after 8 hours and rinse the nuts.

Place drained almonds in a high power blender with 4 cups of cold fresh water, dates, vanilla and cinnamon. Process on high for 2-3 minutes. The mixture will be thick and creamy.

Place several layers of cheese cloth over a fine mesh strainer and place that over a large bowl (see photo). Pour the nut mixture through the cheesecloth. Gather up the corners of the cloth and squeeze the mixture to release all the the "milk". Set the solids or "almond meal" aside for later use. * See chef's notes about ideas for the almond meal.

Pour the almond milk into a bottle with a stopper and chill.

The almond milk will last 3-4 days in the fridge. Shake well before using.