There are such huge numbers of dairy free milks accessible at stores and bistros wherever you go, however walnut milk is one that isn’t also known at this point.

You may discover it on the uncommon event, however it’s rapidly getting one of my preferred dairy options, so I chose to make my own!

Hand crafted milk isn’t just simple, it’s likewise substantially more spending amicable and solid than locally acquired.

Walnuts have an extremely solid flavor, so in case you’re not a fan you most likely won’t adore this milk. Be that as it may, on the off chance that you love walnuts you will be fixated on this formula!

Toasting the walnuts yields a much more grounded enhanced milk, and including a touch of normal sugar and a trace of vanilla makes the most delightful, velvety, milk.

Step by step instructions to MAKE HOMEMADE PECAN MILK


On the off chance that you need an extremely delightful milk, I profoundly propose taking the 8 minutes to toast them at 350 degrees on a preparing sheet!

It requires some investment and upgrades the walnut enhance so pleasantly, they’re likewise only pleasant to nibble on once softly toasted, so include some extra on the off chance that you need to eat some as well.


Include your walnuts, salt, vanilla, maple syrup and a large portion of the water to the most grounded blender you have. There’s actually no compelling reason to drench walnuts I’ve discovered, they’re a quite delicate nut and mix effectively enough.

Mix for around 1-2 minutes until there are no unmistakable walnut pieces. Include the rest of the water and mix for 20-30 seconds more, it ought to be pleasant and foamy!

Presently you need to strain the milk so there is no nut bits as it’s sleek. The absolute best approach to do this is with a cheesecloth, they’re very modest and make this procedure so straightforward.

In the event that you don’t have one, there are as yet different things you can use for this progression! Follow this connection for more thoughts on the most proficient method to strain the milk.

When complete, feel free to utilize a pipe or cautiously empty the milk into a jug. It keeps in the ice chest for around 5 days, I like to savor mine this time allotment.

Appreciate too smooth and solid walnut milk!


Natively constructed nut milk has such huge numbers of advantages – there’s no peculiar gums or added substances, it’s a lot less expensive, you can control the flavor and sweetness level, and you can diminish squander by utilizing glass bottles and reusable sacks for the nuts!

It’s so natural to take a Sunday night and make this milk, and I attempt to do it as frequently as conceivable to set aside some cash. Anyway, anything hand crafted is in every case better in my book!

I likewise utilize this milk in my Maple Pecan Latte on the off chance that you need to look at it.


1 Cup Pecans

2-3 Tbsp Maple Syrup

4 Cups Water

1/2 Tsp Vanilla Extract

1/4 Tsp Salt


Preheat broiler to 350 degrees.

Generally slash walnuts and organize on a preparing plate shrouded in aluminum foil or material paper.

Heat for 5-8 minutes, mixing part of the way through. (heating discretionary for a more grounded flavor)

Spot walnuts into a blender with maple syrup, salt, vanilla and 2 cups of water.

Mix for 1-2 minutes until smooth and foamy, include remaining water and mix for 20-30 seconds.

Strain by emptying milk into a bowl fixed with cheddar fabric. Delicately crush cheddar fabric until all fluid is in the bowl.

Fill a holder and store, fixed, in the ice chest for up to 4-5 days.

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