Walnut Milk

Glass of Walnut Milk

I found this recipe for Walnut Milk that sounded interesting.   I have had Almond Milk but never Walnut Milk.  Nut milks are super healthy and very easy to make.  In this recipe, walnuts are soaked in water for at least one hour or overnight.  I soaked mine overnight so they would be easier to grind.
You drain the walnuts and put them in a blender with water, honey or Agave nectar,  vanilla extract, and a pinch of kosher salt.  Blend together until smooth.  You can pour it in a glass or strain with some cheesecloth placed over  a strainer before serving.   Do not throw away the pulp.  You can dry it out.  Set your oven to the lowest temperature. Place the meal on a baking sheet and bake in oven with door ajar until dry.   It takes about 6 to 7 hours. You now have some walnut meal for your baking.
I served the Walnut Milk right after I made it.  The taste was refreshing and quit good.  I stored the rest in the fridge.  The recipe states it will keep for up to 5 days in the fridge.








Walnut Milk
From Better Homes and Gardens

Ingredients:

1 cup walnut halves, rinsed (4 oz)
1 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract
Pinch of kosher salt

Directions:

1. Place walnuts in a medium bowl and fill with enough water to cover by 1 inch.  Cover and set aside. Soak at room temperature at least 1 hour or up to 12 hours for easy blending.
2. Drain walnuts; rinse thoroughly.  In a blender combine walnuts, 3 cups water, honey, vanilla, and salt; blend on low until very smooth, at least 2 minutes.  Serve immediately or store in the refrigerator for up to 5 days.
Note: After blending, if you want a smoother milk, strain with cheesecloth placed over a strainer.

Ready for Blending

Blending

Glass of Walnut Milk

Walnut Meal

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