1/2-1 cup almonds (soaked 6-8 hours) or cashews (no need to soak, but you can)
3-4 cups of water
Sweetener of your choice (I like it unsweetened, but the average person would like it sweet; try agave nectar or stevia for a healthful option)
Flavoring, if desired (almond, coconut, hazelnut, vanilla)
Tools: Fine mesh strainer, powerful blender, pitcher, and a nut milk bag or thin linen napkin or cheesecloth.
Put nuts and water into your blender; pulverize for about a minute or longer if you question the ability of your blender.
Put the napkin over your strainer over your pitcher. Slowly pour in a portion of the milk. As it decreases, start to gather up the napkin and squeeze.
You may not have much pulp with the cashews, but with the almonds, you will surely have more. Save pulp for baking. You can dehydrate it in a food dehydrator and then process into flour once it's dry.