Homemade Walnut Milk

This walnut milk has an amazingly nutty, soft and full flavour and creamy texture. It's quick and easy to make your own nut milk at home.

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: cups

Ingredients

1 cup (100 g) walnuts
3 cups (750 ml) water decrease for a creamier milk, or increase for a more mild taste

For sweetened walnut milk

1 tsp sugar, maple or agave syrup or 1 date adjust to taste

Instructions

Raw method

Soak the walnuts in plenty of water for at least 8 hours or overnight.

Quick, no soak method

Skip the soaking and instead, boil the walnuts in plenty of water for 5 minutes.

Blending and straining

Drain the brown soaking or boiled water, and rinse the nuts.
Add the nuts and fresh water and blender for least 1 minute.
For sweetened walnut milk, add the sugar or your sweetener of choice.
Strain your nut milk using a nut milk bag, a fine mesh strainer, or a colander lined with a muslin cloth. To get all the creaminess out, squeeze the cloth or bag until you have just the pulp remaining.
Fill into a jar or sterilised bottle, and keep refrigerated for 3-5 days.

Notes

Variations

You can use this same method to make other nut milks. To boost or vary the flavour you can add:

1 tsp vanilla extract
1-2 tbsp of cocoa powder and increase your sweetener of choice to taste.
Some gingerbread spice

Blending nut milk

In our experience, the tall 'liquidizer' type blender works best for making nut milks. If you are using a regular food processor or a handheld immersion blender, you might have to blend for a bit longer to achieve the same smooth result.

Shelf life

For longest shelf life, use very clean, sterilised equipment and container. You can also pasteurize by briefly bringing the nut milk to a boil, or at least 72 °C (162°F) for at least 15 seconds.

See the post for ideas on how to use the leftover nut pulp!

Nutrition

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