Edible Monterey Bay

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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

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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.