I think the easiest and most tastiest nut milk is made with cashews. Here is a really easy recipe for you to try. Enjoy!
 
Cashew Nut Milk
Makes: 8 cups
 
Ingredients:
2 cup raw cashews (soaked for 12 hours)
7 cups water
Pinch or two of sea salt (I like pink Himalayan)
Optional: a teaspoon of raw local honey, if desired
 
Instructions:
1. Drain the water from the bowl of cashews and then rinse thoroughly until the water runs clear
2. Blend the cashews, water, and salt in a high-speed blender for 45-60 seconds
3. Put the cashew nut milk into a glass carafe or bottles and refrigerate. Keep covered to maintain freshness — it will last for up to three days.