Walnut Milk
by: claire cary
Making your own nut milk at home is incredibly easy! This creamy walnut milk takes about 15 minutes to prepare, requires no soaking and is perfect in coffee, smoothies, cereal and more.
Ingredients
- 1 cup walnuts
- 3 cups water
- 1 pinch salt about 1/8 tsp
Optional Ad-Ins
- 1-2 teaspoons vanilla extract
- 1-2 tablespoons honey can also use dates or maple syrup
Instructions
- Add the walnuts to a small pot and cover with water.
- Bring to a boil, then let simmer for 5-10 minutes to allow the walnuts to soften.
- Strain and rinse well until the water runs clear.
- Add to a high speed blender with the water, salt and any optional ad-ins.
- Blend until completely smooth, about 1 full minute.
- Use a nut milk bag to strain once or run through a fine mesh strainer 2-3 times until little pulp remains.
- Transfer to glass jars and store in the fridge.
Notes
Walnuts don't produce as much pulp as other types of nuts, so just running the milk through a fine mesh strainer 2-3 times is more than enough to make it creamy and smooth.
Once prepared, this milk will last in the fridge for about 3 days. It's best served fresh and doesn't have a long shelf life compared to store bought, so I don't recommend making more than what you'll be able to consume in a few days.
Serving: 1cup / Calories: 154kcal / Carbohydrates: 4g / Protein: 4g / Fat: 19g / Saturated Fat: 2g / Fiber: 2g / Sugar: 1g
