If you enjoyed my recent recipe for spiced hemp mylk then this recipe is for you as well. Homemade mylks (vegan milk alternatives) are very easy to whip up at home, even though I usually go for store-bought varieties for convenience. But making your own plant milk from time to time is so satisfying and also so delicious!
This vanilla flavoured walnut mylk is very creamy and is great on its own or in tea, on oatmeal and cereal or in smoothies. If you want a less creamy or more "light" version, simply add more water before blending (try 4 cups instead of 3).
How's life been treating you this week? I've been SO tired from being back to work after being on an awesome vacation the entire last week. I've also been dealing with some health problems which make life rather hard sometimes. But I'm grateful that things finally are starting to look up now! And this week I had booked both a massage and a haircut because #treatyourself. AND now it's the Easter holiday which means Friday and Monday off work, woho! I'm taking the train today to visit my parents for the weekend ♥. What are your Easter plans? If you're in for a delicious but healthy(ish) treat, then go ahead and make my chocolate Easter eggs.
Creamy Vanilla Walnut Mylk
1 cup (2 dl) raw walnuts
3 cups (6 dl) water + more for soaking
Vanilla bean powder, to taste
1. Soak the walnuts in a bowl of water for about 4 hours or overnight.
2. Rinse the nuts and then put them in a blender with the water and a generous pinch of vanilla bean powder. Blend for a few minutes until smooth.
3. Strain the milk through a fine mesh sieve or nut milk bag. Pour into a glass bottle and enjoy! Keep for a few days in the fridge. Shake before use.