Easy Walnut Milk
At least where I live, walnut milk is a relatively new phenomenon. And that comes with a price tag.
While walnuts are doubtlessly extremely healthy contain several antioxidants that are rare and unique to only a few commonly eaten foods. Phytonutrients like quinone juglone are found only in walnuts, and others like tannin tellimagrandin or the flavonol morin are also powerful and found in very few foods. Phytonutrients are true super nutrients which serve as powerful antioxidants. Thanks to their anti-inflammatory benefits they can help with diseases like cancer.
Moreover, walnut contain minerals such as manganese, copper, magnesium, molybdenum, and phosphorus. They’re rich in omega-3 fatty acids. That’s important to know for vegans as omega-3 is primarily found in fish. They come with a long list of health benefits. Among them is their ability to fight cancer, cardiovascular diseases, inflammation, and cognitive aging along with many other health issues.
Budget-friendly Walnut Milk
Ingredients
- 1 cup raw, unsalted walnuts
- 3.5 cup filtered water plus more for soaking and rinsing
- ¼ tsp cinnamon
- ¼ tsp fine sea salt
- ¼ tsp vanilla extract
Instructions
- If you’re in a hurry- boil the walnuts for 10 minutes to soften them, otherwise soak them over night for at least 8 hours.
- Strain and rinse soaked (or boiled) walnuts. Place strained and rinsed walnuts in blender, add all the other ingredients (filtered water, cinnamon, vanilla extract and sea salt) and blend on high for 1 minute until fully combined.
- Strain into a glass jar using nut milk bag (there should be minimal pulp with walnuts).
- Walnut milk keeps in the fridge for 3-4 days.
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