Walnut Milk

Walnuts are something I find quite regularly, but rarely eat. Since my dumpstering partner is allergic and I can’t stand the thought of leaving an expensive bag of nuts in the trash, I take them and they just pile up. It recently occurred to me: why not make nut milk? After all milk is relatively uncommon. And it turns out nut milk is simple to make.

First you have to soak the nuts, overnight up to 48 hours. Then discard the soaking water and add fresh water. You should end up with twice as much water as nuts; I added less here to prevent the container from overflowing then added water to the final product.

If you’re using a kind of nut that has skins, you’ll want to rub those off at this point because they’ll make the milk bitter.

I used an immersion blender (you don’t need a super powerful blender for this) to grind up the nuts then strained them through a clean kitchen towel, wrung out all the milk, and discarded the solid stuff.

The result is a bit bitter, so I added a pinch of salt and a few teaspoons of sugar.

Homemade nut milk is good for about three days in the fridge. It will separate and need to be shaken before using, or you can scoop up the stuff on top and use it as cream.

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