Homemade almond milk used to be my alt-milk of choice, and flavor-wise it still is. While it is easy to make at home, between the soaking and clean up it does take a bit of effort. To boot, almonds are expensive. So now I've really taken to making hemp milk which is more economical and easier to clean up, as you really just need a fine-mesh strainer. Plus, it makes very little waste. The fat content is similar to whole milk so it really subs well for recipes that call for a bit of milk or cream (like finishing a soup or baking).

Blend 1/2 cup hemp seeds with 3 cups of cold water on high until very smooth. Strain through a fine-mesh strainer similar to this...

Pour into a glass container with a tight fitting lid and store in the fridge for up to 5 days. Done!