Walnuts are one of the nuts recommended by Dr. Sebi. Walnuts can be used in many ways, including to make milk. Walnut milk is a delicious and nutritious dairy-free alternative to traditional cow’s milk. It’s a great option for those who are lactose intolerant, vegan, or simply looking to try something new. Here’s a basic recipe for homemade walnut milk:
- 1 cup of raw walnuts
- 4 cups of spring water
- Sweetener of your choice (optional), such as agave nectar, or dates
- A pinch of sea salt
- Soak the Walnuts: Start by soaking the walnuts in water for at least 4-8 hours, or overnight. Soaking helps soften the walnuts and makes them easier to blend.
- Rinse the Walnuts: Drain and rinse the soaked walnuts thoroughly.
- Blend: In a high-speed blender, combine the soaked walnuts, 4 cups of spring water, a pinch of salt, and your choice of sweetener (if desired).
- Blend on high: Blend the mixture on high for about 1-2 minutes until it’s smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well incorporated.
- Strain: Place a nut milk bag, cheesecloth, or fine-mesh strainer over a clean bowl or pitcher. Pour the blended walnut mixture through the strainer to separate the liquid (walnut milk) from the pulp. Squeeze or press the pulp to extract as much milk as possible.
- Store: Transfer the walnut milk to a clean container, such as a glass jar or bottle. Store it in the refrigerator for up to 3-4 days.
- Shake before use: Before each use, give the walnut milk a good shake as it can separate over time.
Enjoy your homemade walnut milk in tea, cereal, smoothies, or as a substitute for cow’s milk in recipes. You can adjust the sweetness and flavor to your liking. You can also experiment with adding other approved flavors for a unique twist.