Question 1

How should I store Walnut Whip?

Accepted Answer

Keep it refrigerated. Walnut Whip likes a cool little home. Because it contains no gums, preservatives, or stabilizers, it's perishable. Check the bottom of the jar for the best-by date, then give it the cold storage it deserves.

Question 2

Why did my product separate?

Accepted Answer

That little split is completely normal, just like with dairy or non-dairy yogurts. Walnut Whip contains real protein and liquid, so a bit of settling can happen over time. Give it a quick stir and it'll be good as new. It doesn't affect quality or freshness one bit.

Question 3

What kind of walnut is used in Walnut Whip?

Accepted Answer

We use a specialty walnut chosen for its sweeter and milder flavor. The exact variety is part of our proprietary recipe, so we keep that detail close to the kitchen. We hope you’ll taste the care it brings to every jar.

Question 4

Why aren't your walnuts organic?

Accepted Answer

Walnuts have a hard shell that naturally protects the nut inside, unlike thin-shelled crops like peanuts. That built-in barrier already limits outside exposure.

The bigger factor is cost and scale. Our specialty walnuts run about $14/lb, and organic costs more on top of that. Buying at pallet scale is what makes organic financially workable for a business our size, and we're not there yet.

Organic is a goal, not a stretch statement. Pallet-scale purchasing is the milestone that gets us there.

Question 5

Is Walnut Whip gluten-free?

Accepted Answer

The ingredients are gluten-free, but Walnut Whip is made in a certified home kitchen, not a dedicated gluten-free facility. We sanitize thoroughly before production, but can't guarantee zero cross-contamination.

If you're avoiding gluten by preference, this should work well for you. If you have celiac disease or a gluten allergy, we recommend skipping this one to be safe.

Question 6

Is Walnut Whip plant-based?

Accepted Answer

Yes. Every ingredient is plant-based. The whole jar is proudly on team plants.

Question 7

Can I freeze Walnut Whip?

Accepted Answer

Yes, Walnut Whip is freezer-friendly. Its color may darken while frozen, then lighten back up once it thaws in the fridge. One small plot twist: freezing brings the tannins forward a bit more, so the flavor may taste slightly different than fresh.

Question 8

Why no gums or emulsifiers?

Accepted Answer

Gums like xanthan, guar, and carrageenan are often used in processed foods to fake texture and stabilize ingredients that wouldn't otherwise hold together. These additives can disrupt digestion, especially for people with sensitive guts. We let whole ingredients do the heavy lifting instead.

Question 9

Why do you use soy milk? Isn’t soy bad for you?

Accepted Answer

We use soy milk because it's high in protein, similar to cow's milk. And despite common myths, the research doesn't support the idea that soy is harmful.

Whole soy foods like soy milk have been studied for decades and are considered safe for most people. Soy does not raise estrogen levels, lower testosterone, or harm thyroid function in healthy adults. In fact, soy foods are associated with benefits like heart health and healthy cholesterol.

The evidence is strongest for whole, minimally processed soy foods, like edamame, tofu, and soy milk. That's why we use soy milk made with only purified water and organic, non-GMO soybeans, with no additives. Just soy, doing its quietly capable thing.

Learn more about soy: American Institute for Cancer Research (2024): Soy and Cancer Myths and Misconceptions; The Shanghai Women’s Health Study (2009) (73,000+ women studied over 7+ years).

Question 10

Where is Walnut Whip made?

Accepted Answer

Walnut Whip is made in Bend, Oregon, in the home kitchen of West Haven Pantry LLC dba Love Letter Kitchen, a family-owned and operated small business founded by two sisters.

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