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Add the nuts, water, and a pinch of salt to the base of a high-speed blender with any additional add-ins. Blend on high speed for 90 seconds, or until creamy and frothy.
Place a fine mesh nut milk bag over a large glass bowl and pour the blended mixture into it. Grasp the bag with one hand and slide it from the top of the bag to the bottom to create a small “ball”. Slowly twist the bag to release any additional liquid. Compost the nut pulp, save it for another recipe, or simply discard it.
Pour the nut milk into glass jars, seal, and store in the fridge for 4 to 5 days. Extra nut milk can also be frozen in ice cube trays and used in smoothies, or re-thawed and used in other recipes.