Dairy Free Walnut Mylk

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)


  1. Put all ingredients into a high speed blender and blend for 1.5 minutes until smooth and creamy.
  2. Pour into a large mason jar and store in the fridge for up to a week.

Try this walnut mylk in my Ultimate Morning Smoothie, Chia Pudding or in my Overnight Oats, (recipe in my Daily Detox with Food ebook).

What's your favourite nut mylk?

Much love,