Walnut Milk Recipes

WALNUT MILK

Steps:

• Place walnuts in a medium bowl and add enough water to cover them. Cover bowl with plastic wrap and allow to soak for at least 24 hours.
• Drain and rinse the nuts.
• Add 1 cup of walnuts and 2 cups of water to a blender.
• Blend on high speed for 3-4 minutes until the mixture turns white and frothy.
• Line a fine mesh strainer with cheesecloth and place it over a large bowl.
• Pour the nut mixture through the strainer and firmly gather and squeeze the cheesecloth to extract all milk.Repeat steps 3-5 for remaining nuts and water.

HOW TO MAKE WALNUT MILK

Steps:

• Add the walnuts to a large bowl, cover with cold/room temperature water, and add ½ tsp salt. Leave to soak for at least 6 hours, up to 12 hours. I like to do this overnight (8-9 hrs).When simply soaking nuts, I usually don't use any salt. However, salt is used when activating nuts to help to neutralize the enzyme inhibitors.
• Drain the nuts and rinse them once more. Activated nuts then generally go through a dehydrating process. However, we want the nuts soaked when making walnut milk so you can skip that step entirely.If you didn't add any salt to the soaking water, it could be saved to use to water plants (your plants will love it, as it will contain higher levels of carbon dioxide). However, if salted, discard the water. Do not drink either version, as it will contain all the phytic acid and other nasties that we've specifically tried to remove.
• Transfer the soaked walnuts to your high-speed blender and blend into a rough crumb consistency. Be careful not to over blend, or you'll start to make walnut butter,
• Add the filtered water and allow the machine to blend for around two minutes until the liquid is creamy and milky-looking.
• I use a Nutra Milk processor, which automatically strains the nut milk, using a spout to drain the nut milk, leaving any leftover nut pulp in the jug. However, when using a regular blender/food processor, you'll need to strain the milk manually. To do so:Use either a nut milk bag, coffee filter, or several layers of cheesecloth over a bowl (if using cheesecloth, it's easiest to lay it in a sieve - otherwise, you'll need a second person to hold the cloth while you pour).Pour the walnut milk through the nut milk bag. Then squeeze the bag to strain as much liquid as possible from the leftover pulp. You may also use a fine-mesh sieve and press the walnut pulp to drain the liquid.Due to walnuts being such a soft, buttery nut, you may find that you don't get much pulp at all. You could even decide not to strain the milk - it's up to you. Don't discard any leftover walnut pulp, though! Check the FAQs for how to use this and avoid waste!
• Enjoy the walnut milk immediately or transfer it to a bottle (easiest using a funnel) and store it in the fridge.
• Store: store the walnut milk in an airtight bottle in the fridge for between 3-5 days.It's natural for the walnut milk to separate as it sits in the fridge, as it contains no stabilizers. Just give it a good shake before using it each time. The walnut milk will begin to smell bitter/off when it's past its best.Freeze: I don't often freeze this homemade walnut milk. However, if you want to try, you could freeze the walnut milk either in a freezer-safe container or an ice-cube tray, ready to pop out as needed.

ROASTED NUT MILK

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.
• Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
• Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
• Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
• Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.

WALNUT MILK

Steps:

• Place walnuts in a bowl and fill with enough water to cover by 1 inch. Cover and set aside at room temperature to soak at least 1 hour to 12 hours (this helps remove some of the tannins and makes them blend smoother).
• Drain walnuts and rinse thoroughly. Combine walnuts, 3 cups water, honey, vanilla, and salt in the carafe of a blender then blend on low until very smooth, at least 2 minutes.
• Serve as is, or if you desire a smoother milk, pour through cheesecloth or a coffee filter to strain. (Will last up to 5 days in the refrigerator.)

WALNUT MILK

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.