At a glance
You'll need a powerful blender and a nut-milk bag to create this creamy, dairy-free drink—the main time commitment is soaking the walnuts overnight before blending. After whizzing everything together, you'll strain the mixture through the bag to get silky smooth milk, then sweeten it with coconut sugar and cinnamon. The best part: don't toss that leftover nut pulp, as it's perfect for stirring into yogurt or breakfast bowls.
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Soak the walnuts
It's important to soak the walnuts about 8 hours before you plan to make the milk, so they soften up (I usually soak them overnight and blend in the morning).
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Drain off the soaking water
Pour away the water the walnuts soaked in. This water contains the so-called inhibitors released from the nuts – compounds that keep the seed dormant until conditions are right for sprouting. These substances aren't great for the body, so it's best to get rid of them.
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Blend the walnuts
Put the walnuts in the blender, cover with fresh water, add a pinch of salt and a handful of coconut, then blend.
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