Okay, the recipe is for walnut milk, but walnuts aren’t mammals and don’t have teats. As such, there is no soy milk, almond milk, or walnut milk – it’s all juice.
This recipe sure tastes a lot like milk, though.
1 cup walnut halves and enough water to cover them
3 cups water for final blend
1 tbsp honey or agave nectar
1 tsp vanilla extract
Pinch of salt
Soak walnuts in water for at least an hour but not more than three (possibility of toxicity otherwise); drain and rinse thoroughly. Blend with all other ingredients in a blender until smooth.
Strain through a cheesecloth (or by other means) if desired. Personally, I don’t mind the small bits of powder and pulp in the finished product.
Mixture may be stored in the refrigerator for four to five days. You can drink it as is, pour it on cereal, or use it as a base for smoothies. I made one of the latter this morning with 1-1/2 cups walnut juice, three coarsely-chopped figs, a bit of cinnamon and nutmeg, and some ice.
I was full for nearly three hours. That’s some tasty, healthy goodness right there.