Almond milk is pretty great, but what about its other nutty cousins? I'm talkin' cashew milk, hazelnut milk, macadamia nut milk, pistachio milk, walnut milk, etc. Little did you know you can milk ALL the nuts! [I'm embarrassed to admit that that is not the perviest thing I've ever said]. This walnut milk gives me all the feels. It tastes like Cinnamon Toast Crunch and is delicious any which way. I use it mostly as a coffee creamer or a smoothie base, but feel free to enjoy a glass of it all by itself!
All you'll need is a cheesecloth or, even better, this special nut milk bag (lol). No but seriously, I love this little guy...super handy when making dairy free milks! Now go and get your nut milk on, ya filthy animals!
- 1 cup raw walnuts, soaked for at least 3 hours
- 3 cups filtered water
- 2 pitted medjool dates
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of sea salt
- Drain and thoroughly rinse the soaked walnuts.
- Place the walnuts, filtered water, dates, vanilla extract and ground cinnamon into a high speed blender and blend until completely smooth.
- Using a cheese cloth or nut milk bag (never gets old), strain the milk into a big bowl (ideally with a pour spout) to separate the liquid from the walnut pulp. Pour the rendered milk into a carafe or air tight glass container and store in the fridge for up to a week.