I don't like the store nut mylks though. They aren't rich and creamy enough for me. They also have ingredients I can't read. I'll pass.
So here I am making my own almond mylk.
I soak 1 cup or 2 cups of raw almonds overnight. Rinse them. Then blend them in a blender with 2 parts filtered water until smooth and frothy.
Some people use what is called a nut mylk bag to strain the pulp. I don't. I just pour the mixture through a fine mesh strainer. Works just fine.
After the mylk is strained, I use a funnel to transfer it for storage into glass jars.
Sometimes I add a dash of salt (to preserve if keeping the mylk longer than 2-3 days). I usually add a teaspoon or two of pure vanilla and sometimes I add a sweetener like raw sugar or maple syrup.
All the above .... Equals deliciousness. I swear it's easier than it looks. This will keep 2-3 days in the refrigerator. A little longer if you add a dash of salt.