Ingredients
- 3 - 4 cups filtered water
- 1 cup walnuts, soaked overnight, drained well and rinsed
- 3 - 4 dates (optional)
- Pinch of sea salt (optional)
WALNUT MILK
Method
- Blitz all ingredients in blender until smooth and creamy
- Strain through a clean piece of muslin or a nut milk/sprouting bag
- Squeeze out every last drop
- Remaining pulp can be used in baking, frozen for future use, composted or given to appreciative chickens! Makes 3 – 4 cups
- Store in fridge 2 -3 days
- Nut milk can be made in bulk and frozen in screw-top jars (it will separate on thawing; shake well or re-blend before use)
Comments
It’s super-easy to make your own nut milk and costs about half the price of store-bought non-dairy milks.
Thanks to Hawarden Orchard for providing the walnuts used in the demonstration at the market
