Soak the nuts in 2-3 cups water overnight.
Drain and discard water.
Blend hazelnut & water thoroughly in a blender until smooth. (2-4min, depending on your blender)
Strain mixture through a nut bag or a fine strainer and collect the milk in a bowl.
Pour the milk back into blender and add rest of ingredients (dates, salt and vanilla if using). Blend well.
Transfer Mylk into a glass jar with a lit.
Refrigerate. The mylk will keep in the refrigerator for 3-4 days.