Add any additional ingredients to the base of a high-speed blender along with the nuts, water, and a pinch of salt. For 90 seconds, or until the mixture is creamy and foamy, blend at high speed.

Pour the blended ingredients into a large glass bowl that has been covered with a fine mesh nut milk bag. Grab the bag with one hand and roll it into a little "ball" by sliding it from the top to the bottom of the bag. Turn the bag slowly to let any remaining liquid out. The nut pulp can be thrown away, composted, or used in another recipe.

The nut milk should be poured into glass jars, sealed, and kept in the refrigerator for 4 to 5 days. Moreover, extra nut milk can be re-frozen and utilized in other recipes, or it can be frozen in ice cube trays for smoothies.