WALNUT MILK - Creamy, delicious, simple and frugal / An Appetite For Joy

Today I'm showing you how to make walnut milk. It is so creamy and refreshing!

We recently found out that one of our children should steer clear of dairy. This is a bummer, because we were enjoying buying local raw milk (at least the kids are disappointed - I never really liked dairy milk, even as a child).

I've made nut milk in the past and am looking forward getting into it again - it is simple, frugal and turns out really delicious if you follow some simple steps. The first step - soaking raw walnuts overnight - is one of the most important because it neutralizes bitter tannins and makes the nuts easier to digest. If you are going to make your own nut milk, you'll need a nut milk bag (my husband has milked endless entertainment from this - never gets old)!

You could probably use cheesecloth or a fine-mesh sieve for a workaround, but there will be a little pulp.

Here's the nut milk bag I use and recommend:

Storing the milk in a quart-size mason jar makes for the easiest clean up. Swing top bottles are nice for pouring but much harder to clean. I get quart-size mason jars on Amazon and swing top bottles at IKEA.

Recipe: Walnut Milk

This creamy walnut milk is wonderfully refreshing on its own. It's also perfect in smoothies and makes delicious chocolate milk.

Author: Natalia Gill

Recipe type: Dairy-Free Milk

Prep time:

10 mins

Total time:

10 mins

Makes 3 cups

INGREDIENTS

1 cup raw walnuts
3 cups water (plus more for soaking)
OPTIONAL FLAVORINGS:
pinch of salt (about ⅛ teaspoon)
1 tablespoon honey
½ teaspoon vanilla extract

INSTRUCTIONS

Place the walnuts in a bowl and cover them with water. Soak for about 12 hours or overnight.
Drain and rinse very well.
Place the walnuts into a blender and add 3 cups water. Blend at high-speed until well combined.
Use a nut-milk bag to strain the liquid into a bowl or pyrex container, squeezing it to get out all the milk. If you are adding flavorings, place the milk back in the blender and blend until combined.
Pour into a mason jar or swing-top jar. Refrigerate and serve cold.