Today I’m showing you how to make walnut milk. It is so creamy and refreshing! I also love that it’s full of omega 3 ALA fatty acids and rich in antioxidants. It’s my new favorite dairy-free milk.
We recently found out that one of our children should steer clear of dairy. This is a bummer, because we were enjoying buying local raw milk (at least the kids are disappointed – I never really liked dairy milk, even as a child).
Since dairy-free milk is going to be more commonplace, I’m planning to make it myself, rotating the kind of nuts I use to get a variety of benefits and prevent food sensitivities from overexposure to the same food.
I’ve made nut milk in the past and am really looking forward getting into it again – it is simple, frugal and turns out really delicious if you follow some simple steps. The first step – soaking raw walnuts overnight – is one of the most important because it neutralizes bitter tannins and makes the nuts easier to digest.
If you are going to make your own nut milk, you’ll need a nut milk bag (over the years my husband has milked endless entertainment from this – never gets old)! You could probably use cheesecloth or a fine-mesh sieve for a workaround, but there will be a little pulp.
Here’s the nut milk bag I use and recommend:
Storing the milk in a quart-size mason jar makes for the easiest clean up. Swing top bottles are nice for pouring but much harder to clean. I get quart-size mason jars on Amazon and swing top bottles at IKEA.
- 1 cup raw walnuts
- 3 cups water (plus more for soaking)
- OPTIONAL FLAVORINGS:
- pinch of salt (about ⅛ teaspoon)
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- Place the walnuts in a bowl and cover them with water. Soak for about 12 hours or overnight.
- Drain and rinse very well.
- Place the walnuts into a blender and add 3 cups water. Blend at high-speed until well combined.
- Use a nut-milk bag to strain the liquid into a bowl or pyrex container, squeezing it to get out all the milk. If you are adding flavorings, place the milk back in the blender and blend until combined.
- Pour into a mason jar or swing-top jar. Refrigerate and serve cold.