I have made almond milk several times, still need to write a post. Almonds are very common when making milk but other nuts as walnut, macadamia or cashews are less used. You always see almond milk in grocery stores but very few other nut milk. If you are as lucky as I am, you may find some other nut milk however, they are loaded with unnecessary ingredients or the taste is so bland. That was exactly how I felt when I tasted my first store-bought walnut milk. Having this experience I decided to give walnut milk a try.
This is good for vegans and lactose intolerants. You will love the taste of this milk, by far my favorite of the three (coconut, almond, cashew). This tastes like a glass of vanilla milkshake. Try it and let me know!
Prep work: soak 2 cups of walnuts in 2 cups of water overnight. In the morning, throw out your water, rinse thoroughly and pat lightly with a paper towel then it is ready to use.
2 Cups walnuts (see prep work above)
5 Cups water
1 Tsp vanilla extract
1 Tsp cinnamon powder
6 dates (optional) but gives it that nice sweetened flavor
1/4 Tsp nutmeg
1/4 Tsp ginger powder
- Add all ingredients in a high powdered blender and blend. I have a Vitamix, but with the prep work, any blender should pretty much to the job.
- Pour into a large milk jug
- Store in the refrigerator for up to 5 days and Enjoy!!
Note: I use only organic ingredients