I made walnut milk on Saturday. Milk from walnuts. I know, I know. I wasn’t sure about it, either. But I just kept thinking, if almond milk works then why not walnut milk?
Walnuts are super good for you but I’ll be honest, I don’t ever get the urge to sit around and snack on a handful of them. That’s where this milk comes in handy. The plain version has only a slight hint of walnut flavor, making it perfect for oatmeal, cereal, green smoothies and baking. The vanilla version is delicious all on its own and I bet it would be super tasty in sweet smoothies, as a base for dairy-free ice creams, in coffee, etc. The possibilities are endless.
The best part? After soaking the walnuts, it took only 10 minutes to make. Easy peasy.
- 5 cups water
- 1 cup walnuts, soaked and drained
- 1 tablespoons agave nectar*
- 1 tablespoon vanilla extract*
- 1/4 teaspoon sea salt
*The agave and vanilla measurements are to taste. 1 tablespoon each worked out well for my taste buds, but be sure to do a couple taste tests as you go along to reach your desired flavor.
Start by soaking the walnuts for 6-8 hours, preferably overnight, and then draining and rinsing them.
Place the walnuts and 5 cups of water into a blender and blend on high for roughly 1 minute, until the walnut pieces are about as small as you think they’re going to get.
Slowly pour the milk over a cheesecloth and into a large bowl, catching the walnut bits in the cloth.
Discard the pulp, or save it and then head over to Café Janae to learn about some great uses for walnut pulp.
Pour the milk back into the blender and add in the agave, vanilla and salt. Blend on high for another minute and then taste the milk to see if you might want to add some more flavoring. If not, you’re all finished!
Note: Walnut milk is for humans only, not for kitties! Sorry, Sebastian and Court.