Homemade Walnut Milk
This Homemade Walnut Milk is thick and creamy and so easy to make!
Servings: 4 servings
Calories: 322kcal
Ingredients
- 1 cup walnuts soaked
- 3-4 cups cold filtered water
OPTIONAL INGREDIENTS
- 2 teaspoons vanilla extract
- 1-2 tablespoons liquid sweetener OR 3-4 Medjool pitted dates
- Pinch of salt
Instructions
- Soak the walnuts in water over night or for about 8 hours.
- After the walnuts have soaked, drain and rinse them and place them in a high speed blender. Add in 3-4 cups of water and blend on high for about 1 minute or until frothy, white and smooth.
- Pour the milk through a nut milk bag or through two layers of cheesecloth and use your hands to squeeze out as much milk as possible
- If you are using the optional ingredients, then pour the strained milk back into your rinsed out blender and add in the vanilla extract and liquid sweetener to taste. Blend until combined.*
- Pour the strained milk into an air tight container and store in the fridge for 3-4 days.
Notes
- The less water you use, the thicker and creamier your milk will be. I like to use 4 cups of water as I find the milk tastes plenty creamy and I get a little bit more milk per cup of walnuts.
- If you want to sweeten your milk with dates, add pitted dates in when you blend the walnuts and water. Strain the milk through the nut milk bag to remove the walnut pulp and date pieces.
Nutrition
Serving: 1cup | Calories: 322kcal | Carbohydrates: 36g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Sodium: 217mg | Potassium: 342mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1006IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 12mg