Homemade Walnut Milk

Homemade Walnut Milk:

As  a mom of a kid with a sensitivity to casein, I regularly make nut and seed milks at home. The commonly used nuts in my kitchen are Almonds, Walnuts, Cashew nuts, Macadamia nuts and Brazil nuts.

I generally soak the nuts for a minimum period of 8-10 hours.( the recommended soaking time varies between blogs). Soaking helps in digestion and to an extent would release the enzyme inhibitors present in raw nuts.

Recipe for walnut milk:

Ingredients:

1 cup raw walnuts,preferably soaked for a minimum of 8 hours

32 oz water(1 cup=8 oz, if you want the milk more diluted or concentrated, you could vary the proportion of water)

a pinch of clove powder,cinnamon powder for flavour(this is optional, could be tweaked to suit your individual taste preferences). A teaspoon of Bourbon vanilla extract could be used too.

2 tsps organic brown agave nectar as a sweetener.

Other natural optional sweetener options would be using dates, raw honey or maple syrup).

Directions:

Rinse the soaked walnuts well. Discard the soaked water.

Place the walnuts in a blender with the required quantity of water and add in the choice of sweeteners and flavoring. Using a high speed blender would help in getting a smoother texture.

Strain the milk through a nut milk bag or a sieve into a large bottle.

Transfer it to the refrigerator. Enjoy within a week.