Add your soaked almonds, water, salt and dates (if desired) to a high-speed blender (such as a Vita-Mixer). Blend until creamy and smooth, then run an extra 2 minutes to be sure it is well blended.
Strain using a thin clean dish towel over a mixing bowl. Lay the towel over the mixing bowl, pour over the almond milk, carefully gather the corners and lift upwards. Then squeeze until all the liquid is extracted. Compost pulp (or save for baking).
Transfer milk to a jar and refrigerate. It will keep for a few days. Shake well before drinking or using, as it tends to separate.