This homemade walnut milk is a rich and creamy dairy-free milk that is delicious for drinking or using in recipes.
I've had a love/hate relationship with cow's milk since my early twenties, and over the years, I've created many dairy-free milks in light of that.
While I typically rely on my Homemade Coconut Milk, recently, I began investigating a few things, including foods for my blood type. I used to work at a health food store and had numerous customers who swore by eating for their blood type, so it always interested me.
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. This prompted me to create this delicious walnut milk, and I'm so glad I did!
What does walnut milk taste like?
My homemade walnut milk has 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, as well as how you're using it. (If you're interested in a walnut coffee creamer, try just two cups!)
Just three ingredients are needed to make this luscious drink, making it a very easy recipe!
- Raw walnuts
- Sea salt
Begin by soaking the walnuts in water for 7-8 hours.
Next, drain them, rinse them, and blend the walnuts with sea salt and water. Add in a date or other sweetener/flavorings at this time as well.
After it has been blended, decide if you want to strain your milk or use it as is.
You can even change the flavor, if you like, with a few additions, including:
- Dates or maple syrup, for sweetness.
- Vanilla extract
- Cinnamon or pie spice
- Cocoa powder, for a chocolate variation
My favorite combination is to add one soft date, along with one teaspoon of vanilla extract.
How to use walnut milk
Walnut milk can be used in both sweet and savory recipes, just leave out the sweetness and flavorings to use it in a savory recipe.
Some of my favorite recipes to use it in include:
Soaking the walnuts serves to both soften the nut for blending and make it more digestible.
You can strain your milk through a nut milk bag, but I find that the pulp is so small, it's really not needed.
Shake the milk before using for best flavor.
Milk lasts 2-4 days in a cold fridge, or it can be frozen in an ice-cube tray for future use.
How to Make Walnut Milk
- 1 cup raw walnuts
- 3 cups water (plus more for soaking)
- ⅛ teaspoon sea salt
- Place walnuts in a medium bowl and cover them with water.
- Let soak overnight or for seven hours, at least.
- Rinse walnuts well and strain them. Discard the soaking water.
- 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.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!