Walnut Milk Recipe

Move over, almonds. Almond milk might be the most popular dairy alternative to DIY, but don’t forget about cashews, pecans, and … walnuts. In this easy recipe, the nuts just need an overnight soak plus a whirl in the blender to make a rich, toasty beverage perfect in smoothies, with granola, or on its own.

Walnut Milk

Yield: 7 cups
Active Time: 10 minutes
Total Time: 8 hours and 10 minutes

Ingredients

2 cups Thrive Market Organic Walnut Halves and Pieces
7 cups filtered water, plus more for soaking
½ teaspoon Thrive Market Organic Ground Cinnamon
¼ teaspoon Thrive Market Himalayan Pink Salt

Instructions

Place walnuts in a large bowl and cover with at least 1 inch of water; let soak at least 8 hours or up to overnight. Drain and rinse the walnuts, then add them to a high-speed blender along with the filtered water, cinnamon, and salt. Blend until frothy, about 1 minute. Strain through a nut milk bag, gently squeezing to release milk from the walnut pulp. Refrigerate and drink within 4 days.

Recipe credit: Angela Gaines