Rich and creamy plant-based, dairy-free milk made from walnuts – Can be used in sweet or savory recipes.
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.
Goat’s milk is even worse. My mom used to buy raw goat’s milk from a local farmer’s market, and that stuff would send me into an allergy tizzy!
My recent immune trouble, however, has had me 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.
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?
Turns out, walnuts make a really delicious milk that can be used in both sweet and savory ways!
Rich and creamy plant-based, dairy-free milk to use in various recipes.
- 1 cup raw walnuts
- 3 cup water (plus more for soaking)
- apple cider vinegar
- 1/8 tsp sea salt
Place walnuts in a medium bowl and cover with about two inches of water.
Stir in a cap-full of apple cider vinegar.
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.
WW SmartPoints: 5
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.