Walnut milk with ½ cup Walnut (or any nut for that matter), 1½ to 2 cups water, 1 fig, and a dash of vanilla. Blend and strain the pulp with fine metal strainer or cheesecloth into a medium size bowl.
I love walnuts, but I har that the outer part has a lot of phytic acid (which is no good for us). I soak them for several hours, changing the water, and lots of this bitter stuff comes out. However, the walnut is then less "tasty". Does anyone have any further information on this? Gracias.
CureZone
