Uber creamy and rich with less waste and more creamy omega 3s than almonds, this walnut milk will become a staple in your morning routine.

It’s super easy to make: just soak, blend and strain. Then you have milk!

Why this recipe works

Homemade nut milk is better than storebought for many reasons.

Besides just tasting better, it is free of harmful additives and preservatives, gums and sugars.

It’s also cheaper! And you can make whatever quantity you would like which could help reduce waste.

Customize this recipe to the quantity you need

Just need a cup of milk? No problem!

Just reduce the quantities in the recipe to make exactly the amount you will need. This can make sure you don’t waste precious nuts.

Homemade Milk > Storebought Milk

• Avoid preservatives, gums, and additives
• Sugar-free
• Fresh
• Customizable quantities
• Zero-waste packaging

Steps to making your homemade nut milk

To make walnut milk you soak, drain, blend and strain!

Soak the walnuts

This is simpler than it sounds. Literally, just put nuts in water, cover and let them sit for 8-12 hours. You can sleep, climb mountains or watch netflic the entire time. The nuts won’t care 🙂

Drain the nuts

You can use the water that the nuts soaked in, but I’ve always thought that the milk tastes better when you use fresh, warm water to blend.

Get the right water:walnuts ratio

Another great part of making your own milk is determining just how thick you want it to be.

For thicker milk or cream, use less water

With walnuts, I like to do a 1:1 mixture of soaked nuts to water. It ends up giving the thick texture I’m looking for.

For thinner milk more like skim milk, use more water

If you like more of a skim milk texture, feel free to add more water. You can go up to 1:3 or 1:4 mixture of nuts:water.

Blend

Add the nuts with fresh warm water in the blender and blend.

With the blender that I use, I put it on puree setting and let it do it’s thing

You can get that blender here. (it’s basically a vitamix at a discount and it’s been going strong for 5 years!)

On any blender, just blend for 45-75 seconds until the nuts are maximally pureed.

Strain

The most difficult part of the job is straining, but it is made much easier with a nut milk bag.

simply pour the blended nut: water mixture into a nut milk bag and then gently massage out the milk.

How to strain Walnut milk:

• Pour the walnut/water mixture into your nut milk bag over a large bowl
• Use your hand to cinch the top and prevent nut pulp from squeezing out of the top
• Massage the milk out into the bowl
• Save the pulp for biscuits, cobbler, or dough bites, and transfer the milk to a mason jar for storage
• Mix in a pinch of salt and vanilla extract

Use the nut milk bag to strain it.

This is the same bag used in blender juice.

See the whole process here:

The leftover walnut milk pulp

After straining you’ll have walnut pulp. You can use this in cobblers or to make biscuits. Alternatively, you can compost it.

How to use Walnut Milk

I mostly use nut milk for coffee, but it can be used in any recipe that calls for milk or a milk substitute.

Substitutions

You can make this with any nut or seed! You may want to play around with the textures and flavors of the nuts.

For example, cashew makes really thick milk that doesn’t even need to be strained. However, it ends up having a chunkier consistency, especially when frothed.

Sunflower seeds make a great #nutfree alternative

A few chia seeds added to the nuts can give extra frothiness to foamed milk without the nasty additives.

Try out combinations!

Mix walnuts and pecans, or get crazy and throw in a few cashews and chia seeds too! You can make any combination of nuts and seeds work for this, so play around and find the combo that you like best!