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
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
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.