This creamy California walnut milk is perfect for porridge, cereals, and drinks – and because it’s homemade you know there’s no hidden nasties.
California Walnut Milk
Makes: 700ml
You’ll need:
230g California walnuts
700ml water
Pinch salt
1 tbsp maple syrup
Method
- Place the walnuts into a mixing bowl and pour over enough cold water to completely cover, then leave to soak overnight.
- Drain the walnuts and rinse under cold running water.
- Place the soaked walnuts into a blender with the 700ml of water and blend for 2 minutes.
- Line a sieve with a piece of muslin cloth and strain, drawing together the corners of the cloth and twisting to extract as much of the milk as possible. You can keep the remaining walnut grounds to make bircher, muffins or stir into porridge.
- Mix the milk with a pinch of salt and the maple syrup, pour into a jug and store in the fridge.