I couldn’t miss being in my second Virtual Vegan Potluck Day, along with around 170 other bloggers, from all around the world. I hope if you enjoy this post/recipe you might consider taking a peek at some of the other posts out there today as well! The buttons at the end of my post will help you along in the circle. Also, be sure to check the companies and peeps sponsoring this “get together”!
- 1 cup raw walnut halves or pieces
- 1 Tbsp raw agave nectar
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Rinse the walnuts, add to a bowl and cover with filtered water. Cover and let rest for 12 hours, or overnight. Drain, rinse well and shake off.
Add walnuts to a high-speed mixer (such as a Vitamix) with 3 cups filtered water, agave nectar, vanilla and salt. Process on high until smooth.
Pour through a fine mesh strainer, gently pressing, discard pulp (or dehydrate and use in baking!)
Store for up to 5 days in the refrigerator, shake well before using (separation is normal, just shake covered before using).
Makes about 3 cups milk.
Walnut Date Smoothies
- 1 cup walnut milk
- 6 ounce cup vanilla coconut cultured milk
- 1 cup Medjool dates, pitted (6 to 8)
- 1 small ripe banana, sliced and frozen
- ¼ tsp pure vanilla extract
- Pinch ground cinnamon
- 1 cup ice cubes
Add milk, yogurt, banana, vanilla and cinnamon to a high-speed blender (such as a Vitamix), process on high, tamping as needed, till smooth. Add in ice, process on high, tamping until smooth.
Serve with a wide straw.
Serves 1 large or 2 average sized smoothies.
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Check out last years fall VVP as well! My dish last year was gooey-ooey pecan pie!