Dairy free nut mylks (milks) are finding space in refrigerators everywhere. Purchasing them at the store is not only spendy but comes with added preservatives and sweeteners.
If you have a blender, you can make nut milk at home in minutes, minus the soaking time. If you’re in a super hurry, you could skip the soaking but I recommend doing this step for ease on your digestion system. See my post on the benefits of soaking your nuts.
This is a lovely milk that has a hint of walnut, but not overwhelming thanks to the addition of the sunflower seeds for balance. Straining through a nut sack or a few layers of cheese cloth is imperative if you plan to use the milk straight up, in coffee or tea. Skip the straining if you’ll use the the milk in smoothies, chia pudding or other places that it doesn’t require the milk to be perfectly smooth.
Walnut and Sunflower Seed Milk
½ cup walnuts (soaked)
½ cup sunflower seeds (soaked)
4 cups water
1 tbls maple syrup
¼ tsp cinnamon
1 tsp vanilla extract
Blend nuts and seeds with 4 cups water for 1
minute. Strain through a nut sack. Save the nut
remains (toss them into the oat topping above!)
Mix in the sweetener, cinnamon and vanilla.
Store in the refrigerator for up to 5 days.