Add the almonds to a glass pyrex dish or heat proof mixing bowl.
Boil the 2 cups of water, then pour over the almonds.
Cover the almonds with a towel and let stand for 2 hours.
Add the almonds, water, date, vanilla and salt to a blender and blend on high speed for 2 minutes.
Pour into a coffee filter, nut milk bag, or thin dish towel (do not use paper towel, it will fall apart) and squeeze all the liquid into a glass bottle.
Keep refrigerated for 4 days.