Friday, February 21, 2014

Homemade Walnut Milk

Without realising it, I think I have been systematically been working my way through all the combinations of vegan milks. There's been almond milk, hemp milk, oat milk, and today, walnut milk.

Unlike some of the other milks, this milk has a really subtle taste, perfect for those of you transitioning to a vegan lifestyle. Enjoy it as is, add to your smoothies, or use it in cooking in place of milk or cream. 

With homemade walnut milk (or any nut milk for that matter) you know there are no added ingredients and you'll save yourself a tonne of money.



Ingredients

1/2 Cup (50g) of Raw Walnuts 
4 Cups of Water


Directions

Soak your walnuts in a cup of water overnight
Drain the walnuts and add to a blender with the fresh water
Pulse the nuts until the water starts to turn white and the nuts have broken down
Use a fine mesh strainer or muslin cloth to drain the milk from the walnut pulp
Store in the fridge for 3-5 days

Makes 1 Litre/4 serves


Macros per serve

There was roughly 20g of walnut pulp remaining, so the macros have been calculated from the calories of a 30g serving of walnuts

52 calories
1.2g protein
4g fat
0.5g carbs
0.2g sugar
0.5g fibre


 



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