Prep 15 mins
Cook 0 mins
You've heard of almond milk, you can also make other nut milks, like walnut milk. Here is a good recipe from Better Homes and Gardens. The nuts need some time to soak, so plan accordingly. Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts (especially in their raw form) contain the highest total level of antioxidants. California, China, Iran, Turkey, Ukraine, Mexico, Romania, India, France and Chile are the largest producers of walnuts. Interesting note: In China, pairs of walnuts have traditionally been rotated and played with in the palm of the hand, both as a means to stimulate blood circulation and as a status symbol. Pairs of large, old and symmetrically shaped walnuts are valued highly and have recently been used as an investment, with some of them fetching tens of thousands of dollars. Pairs of walnuts are also sometimes sold still in their green skin, as a form of gambling known as du he tao.[
- 1 cup walnut halves, rinsed (4 oz.)
- water (about 3 cups)
- 1 tablespoon honey (or agave nectar)
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- Place walnuts in a medium bowl and fill with enough water to cover by 1 inch. Cover and set aside. Soak at room temperature at room temperature to soak at least 1 hour to 12 hours for easy blending.
- Drain walnuts; rinse thoroughly. In a blender combine walnuts, 3 cups water, honey, vanilla, and salt; blend on low until very smooth, at least 2 minutes. Serve immediately or store in the refrigerator for up to 5 days.