Did you know that walnuts are considered a brain food? This is because walnuts are especially high in DHA and Omega-3 fatty acids which support brain growth and development. And if you need a little extra convincing, just have a look at this comparison:
Kind of uncanny right? The two just resemble each other and when that happens it's like a little nudge from mother nature saying "eat this for the health of your brain."
Anyways, if you read my recipes, you know we are dairy free. And actually for a long time we were actually nut free too because of an allergy. But after many years, patience and love, I have healed my gut and now can tolerate nuts (and it's glorious!).
Since I can now eat nuts, I have been experimenting with different kinds of mylks. And as it turns out, walnut mylk is pretty amazing.
In a lot of recipes you will notice that soaking nuts is a required step to making nut mylks. For some, you need to do this, like with almonds. They are just too tough. But with walnuts, you don't. They are a softer nut and therefore don't require soaking >> (this is one of my lazy cooking short cuts).
Now, with walnuts you might want to give them a rinse under hot water to get rid of some of the tannins, which leave a bitter flavour in the mouth but a simple rinse does the trick.
- 1/2 cup raw walnuts, rinsed under hot water
- 3 cups cold water
- 1 medjool date, pitted
- 1 tsp vanilla non-alcoholic extract or vanilla powder (optional)
- Put all ingredients into a high speed blender and blend for 1.5 minutes until smooth and creamy.
- Pour into a large mason jar and store in the fridge for up to a week.
What's your favourite nut mylk?