Soak the almonds overnight in enough drinking water in a covered bowl.

Next day the almonds will get big in size, drain the water. Rinse the almonds 2-3 times in clean water.

Add the washed, drained almonds to a grinder jar with 2 deseeded dates (if using) and 4 cups of drinking water.

Pulse the mix to get the milk out of the almonds. Pulse until the almonds are crushed well.

Strain the mixture with a muslin cloth and extract all the almond milk. The part left in the muslin cloth is the almond meal. Spread the almond meal on a plate and after air drying for a few hours, microwave it to dry the powder. You can powder it again after drying and use this almond meal in crackers or in bakes.

Your creamy nutty delicious almond milk is ready to be served.

Refrigerate the leftover almond milk in a sealed container.