Walnut Milk Milk Substitute Recipes
WALNUT MILK
You've heard of almond milk, you can also make other nut milks, like walnut milk. Here is a good recipe from Better Homes and Gardens. The nuts need some time to soak, so plan accordingly. Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts (especially in their raw form) contain the highest total level of antioxidants. California, China, Iran, Turkey, Ukraine, Mexico, Romania, India, France and Chile are the largest producers of walnuts. Interesting note: In China, pairs of walnuts have traditionally been rotated and played with in the palm of the hand, both as a means to stimulate blood circulation and as a status symbol. Pairs of large, old and symmetrically shaped walnuts are valued highly and have recently been used as an investment, with some of them fetching tens of thousands of dollars. Pairs of walnuts are also sometimes sold still in their green skin, as a form of gambling known as du he tao.[
Provided by Sharon123
Categories Beverages
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Place walnuts in a medium bowl and fill with enough water to cover by 1 inch. Cover and set aside. Soak at room temperature at room temperature to soak at least 1 hour to 12 hours for easy blending.
- Drain walnuts; rinse thoroughly. In a blender combine walnuts, 3 cups water, honey, vanilla, and salt; blend on low until very smooth, at least 2 minutes. Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Facts : Calories 240.3, Fat 21.8, SaturatedFat 2, Sodium 42.5, Carbohydrate 9.7, Fiber 2.2, Sugar 6, Protein 5.1
WALNUT MILK (MILK SUBSTITUTE)
Make and share this Walnut Milk (Milk Substitute) recipe from Food.com.
Provided by Member 610488
Categories Beverages
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients in blender or food processor. Store in clean jar in refrigerator for up to 3 days.
Nutrition Facts : Calories 422.8, Fat 40.3, SaturatedFat 3.8, Sodium 9.9, Carbohydrate 12.9, Fiber 5.7, Sugar 4.5, Protein 10
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- 1. Place the walnuts in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and let sit at room temperature overnight or up to two days in the refrigerator. Soaking walnuts allows them to soften.
- 2. Next, drain off the soaking water, which contains phytic acid, and rinse the walnuts in a fine-mesh strainer under cold running water.
- 3. In a blender or food processor, combine drained, soaked walnuts with 2 cups of water, salt, and maple syrup and vanilla extract (if using). Blend on high speed until the almonds are finely ground, and the water is opaque.
- 4. Strain the walnut milk through a nut milk bag or cheesecloth-lined fine-mesh strainer into a large measuring cup. Tie up the ends of the cheesecloth or close the nut bag, and massage as much of the walnut milk out as you can.
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