Walnut milk is non-existent on grocery store shelves and it just happens to be my favorite type of nut milk, because it is so rich and creamy.
First, soak 2 cups of walnuts overnight in water to remove the bitter tannins and make them more digestible.
Pour out the water.
I use an electric nut milk maker called the Almond Cow, which makes short work of nut milk, but a blender and a nut milk bag work just fine. Put softened walnuts in the blender or in the nut milk machine with 7 cups of fresh water, 1 teaspoon of vanilla, a pinch of salt and cinnamon. Blend until creamy, about 2–3 minutes.
Strain through nut bag.
Store in the refrigerator and use within 4 days for best flavor.
Save the meal for a walnut spread or pâté.
About the author
Jamie Collins is the owner of Serendipity Farms and has been growing organic row crops at the mouth of Carmel Valley since 2001. She distributes her produce through a CSA, u-picks and farmers’ markets.
