Homemade Walnut Milk

This homemade walnut milk makes a rich and creamy plant-based, dairy-free milk that is usable in sweet or savory recipes.

Walnut milk for dairy allergies

Cow’s milk is a pretty serious allergy for me.

I can eat certain cheeses well enough, yogurt sometimes, and heavy cream occasionally, but for whatever reason, actual milk gives me all kinds of trouble.

I’ve been relying on my Homemade Coconut Milk, but I recently began investigating a few things, including foods for my blood type. I worked at a health food store during the blood type diet prime years, and I had numerous customers who swore by its effectiveness!

In going through the list suited to me, I found walnuts on the ‘highly beneficial’ list, while coconut was in the ‘do not consume’ category.

Innnnnnteresting.

What does walnut milk taste like?

My homemade walnut milk is a nice, thick consistency, as I only use three cups of water to one cup of nuts (the typical ratio is 4:1). You could even use more or less, depending on your preference. Obviously, it tastes like walnuts, so if you’re not a fan of the nut, you might try my Homemade Coconut Milk or Instant Hemp Milk.

You can also change the flavor to some extent with additions, such as dates, cinnamon, and/or vanilla.

What to do with walnut milk

By making this milk simple and without additions, it can be used in both sweet and savory recipes.

Some of my favorite cold recipes to use it in include:

My Favorite Chocolate Raspberry Smoothie

Creamy Apple Pear Smoothie

Oatmeal Cookie Overnight Oats

A few savory recipes I enjoy with homemade walnut milk include:

Gluten-Free Stovetop Mac and Cheese

Eggplant Noodle Pasta Primavera

I’m not a huge believer in diets of any kind, but I am open-minded. So, while I most likely won’t be following the blood type diet, I did think it wise to change up my consistent use of coconut milk.

And what better way than with the ‘highly beneficial’ walnut?

Print Recipe

4.6 from 5 votes

Homemade Walnut Milk

This homemade walnut milk makes a rich and creamy plant-based, dairy-free milk that is usable in sweet or savory recipes.

Prep Time7 hrs

Total Time7 hrs

Course: Beverages

Cuisine: Plant Milk

Servings: 4 servings

Calories: 193kcal

Ingredients

• 1 cup raw walnuts
• 3 cups water (plus more for soaking)
• 1/8 tsp sea salt

Instructions

• Place walnuts in a medium bowl and cover with about two inches of water.
  
• Let soak overnight or for seven hours, at least.
  
• Rinse walnuts and strain them.
  
• Using a powerful blender, blend the soaked walnuts, three cups of clean water, and sea salt until smooth (15-20 seconds).
  
• Strain, if desired, or enjoy as is.
  

Notes

WW SmartPoints: 5

Nutrition

Calories: 193kcal | Carbohydrates: 3.1g | Protein: 7.5g | Fat: 18.4g | Fiber: 2.1g | Sugar: 0.3g

Notes:

I like to soak my walnuts to make them more digestible, but this also softens them for blending. Seven to eight hours is pretty much the norm from my reading online.

You can strain your milk through a nut milk bag, but I find that the pulp is so small, it’s really not needed. Up to you though!

If you’re looking to use this in sweet recipes like smoothies or baking, add in a date and 1/2 teaspoon of vanilla powder, if you like vanilla.

For savory recipes, leave the milk as is in the above recipe.

Shake before using.

Milk lasts 2-4 days in a cold fridge, or it can be frozen in an ice-cube tray.