1 cup California walnut halves, rinsed (about 4 ounces)
3 cups water, plus more for soaking the walnuts
1 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract
Pinch of kosher salt
Preparation
Place walnuts in a bowl and fill with enough water to cover by 1 inch. Cover and set aside at room temperature to soak at least 1 hour to 12 hours (this helps remove some of the tannins and makes them blend smoother).
Drain walnuts and rinse thoroughly. Combine walnuts, 3 cups water, honey, vanilla, and salt in the carafe of a blender then blend on low until very smooth, at least 2 minutes.
Serve as is, or if you desire a smoother milk, pour through cheesecloth or a coffee filter to strain. (Will last up to 5 days in the refrigerator.)
Walnut milk is shaken with cinnamon to transform it into a horchata-esque beverage, then spiked with vodka and coffee liqueur. Serve it up or on the rocks with a cinnamon stick for the ultimate autumn-inspired cocktail.
The combination of turmeric and California walnuts packs this smoothie with superfoods and good fats. The vanilla yogurt, honey, and spices add a hint of a sweet flavor and creamy texture, making this beverage a refreshing treat for any hot summer day.
We can’t think of a smoother way to fill your day with more fruits and veggies! This 6 Ingredient Blueberry Walnut Pomegranate Smoothie blends the sweet-tart flavors of blueberry and pomegranate for a refreshing treat. Even better, it has all the health benefits of spinach and walnuts wrapped up in…
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Tip: Maintain the freshness of California walnuts by keeping them cold. The best place to store them is in the refrigerator or freezer.
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