There are many fine uses for walnuts - toasted and added to a homemade granola, chopped and added to a quick bread, muffins, sandwich wrap, or sprinkled on top of a yogurt parfait or smoothie bowl, but I think my favorite use right now is this walnut milk right here. Oh yeah! We had an abundance of walnuts leftover after making this tasty walnut butter, so I thought, "Hey, why not make walnut milk?" I'm so glad I did! It's super delicious. I love drinking a cold glass of it by itself, but it's also great in smoothies, milkshakes, and cereal, like this breakfast couscous or cherry vanilla granola. Bonus: it's naturally dairy free, gluten free, all natural, and vegan, so you can feel good about putting it in your body.
🧾 Ingredients
This easy recipe literally consists of just walnuts and water. It doesn't get any simpler than that! Give yourself plenty of time to allow the walnuts to soak in water. The longer you allow them to soak, the creamier your end product will be.
I have found that it tastes great without any added sweeteners, but you can try stirring in a bit of agave syrup to sweeten it up if it tastes a little bland or bitter to you.
- 2 cups raw walnuts. Chopped. I have found that this milk has a wonderful walnut flavor that isn't bitter. For even more flavor, you can try lightly toasting the walnuts before soaking them. I have not tried this. If you do, please let us know in the comments below 👇 how it turned out!
- 4 cups water. For the healthiest homemade nut milk, I recommend using filtered water.
📝 Instructions
This recipe couldn't be easier! It takes just a few simple steps.
Step 2. Drain and rinse the nuts.
Repeat steps 3-5 for remaining nuts and water.
📅 Plan Ahead
Plan ahead. The longer the walnuts soak in water, the creamier the milk will be. They should soak for at least 24 hours. However, if you want a creamy end product, allow them to soak for 2 or more days in the fridge before you process them.
🥣 Equipment
- Medium bowl. For soaking the walnuts.
- Blender. For blending walnuts and water.
- Fine mesh strainer. Used to strain the milk after blending. Use this with a cheesecloth though. It will not be enough on its own.
- Cheesecloth. Use this with the mesh strainer to strain the milk.
- Large bowl. Used to capture the milk.
❓ Frequently Asked Questions
Keep it! You can stir it into oatmeal, or add it to quick bread, muffin, waffle or pancake batter for added nutrition.
Place the milk in a sterilized mason jar with a lid and store in the refrigerator. It should keep for a few days. Tina Dawson at Love is in My Tummy has some great tips for storing homemade almond milk that lasts longer. Her tips are applicable here as well.
I'm glad you asked! You can use it in any recipe that calls for milk. This includes pancakes, waffles, French toast, quick bread, muffins, and breakfast bakes. It tastes great with homemade granola too!
🥛 Related Recipes
More recipes featuring walnuts!
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📖 Recipe
Walnut Milk
Ingredients
- 2 cups raw walnuts Chopped.
- 4 cups water
Instructions
- Place walnuts in a medium bowl and add enough water to cover them. Cover bowl with plastic wrap and allow to soak for at least 24 hours.
- Drain and rinse the nuts.
- Add 1 cup of walnuts and 2 cups of water to a blender.
- Blend on high speed for 3-4 minutes until the mixture turns white and frothy.
- Line a fine mesh strainer with cheesecloth and place it over a large bowl.
- Pour the nut mixture through the strainer and firmly gather and squeeze the cheesecloth to extract all milk.Repeat steps 3-5 for remaining nuts and water.
Notes
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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