I drink walnut milk by the glass. It’s a tasty treat, especially when ice cold. I also use it on cereal, and as a creamer in iced coffee or iced tea. Here’s the recipe:
Walnut Milk Recipe (makes almost one-half gallon)
Ingredients:
1 cup of raw walnuts
3 cups filtered water
2 T of raw agave (or 4 dates)
1T of vanilla extract
1t Celtic sea salt
Equipment:
blender
1/2 gallon pitcher
Put walnuts into the blender.
Add water until the water reaches the 4 cup (32oz / 1qt) mark.
Add the raw agave, salt and vanilla.
Blend on high for one minute.
Pour the milk into the pitcher.
There’s no need to strain the milk, as the walnuts blend in completely.
Soaking the walnuts overnight will make them blend more evenly.
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I’ve heard you need to soak nuts first overnight before making them into milk. Is it not necessary to soak walnuts?
Soaking may help remove any bitterness from the skins, but I do not find that it helps any with the dissolving of the nut. In my experience the walnuts will completely emulsify leaving little to no residue.