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
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?
Homemade Walnut Milk
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
Nutrition
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.
Lornapcc says
Thank you, so very much for these great helpful tips!
Nancy says
Are bagged walnut halves found in the grocery store raw? Can they be used?Nancy
Kristine says
Do you have any recipes for the walnut pulp? My one year has problems with dairy. I suspect allergies for my kids speech delays so we are going to stick with nut milk and homemade grass fed yogurts and grass fed cheese. I have read different recipes. Some say 4 cups of water to 1 cup nuts. Do you think 3 cups is better? Do suggest any vanilla extract? (I was going to make homemade almond milk but Costco was only carrying pasteurized almonds.
Lauren says
Hi Kristine,
I like using less water because it makes the milk thicker. Vanilla is a great addition, as are 1-2 dates for some sweetness! 🙂
gina says
Lauren, Never mind my comment about the acv—I just re-read the recipe and I follow along fine now. I got interrupted before and didn’t comprehend why you were using it. Sorry! 🙂
Lauren says
No problem Gina! I just use the ACV because I’ve read it makes the nut more digestible. It would be fine without it too. I hope you like the milk if you try it! 🙂
gina says
Thank you for the recipe – I love walnuts and can’t wait to try it! Can I ask what the apple cider vinegar does for it? I’m familiar with acv and its plethora of benefits, (& I love it, too!) but is it intended for any other reason in this particular nut milk? To impart a tang? (I’ve just never seen it featured in a nut milk recipe.) Thanks, Lauren!
Sharon says
This sounds awesome! I’m midway through a massive costco bag of walnuts right now and this recipe would be a great vehicle gir them. 😉 I only have a nutribullet though. Do you think it would work if I halved the recipe?
Lauren says
Hi Sharon! I do think this would be fine if you halved it. Let me know what you think if you try it out! 🙂
Tammy says
This is a great recipe! Really liked your pictures on this one.