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How to Make Walnut Milk: Homemade Walnut Milk Recipe

Written by MasterClass

Last updated: Mar 8, 2024 • 2 min read

Soy milk, almond milk, and oat milk are the standard non-dairy alternatives in coffee shops worldwide, but they’re not the only options available. From cashew milk to hazelnut milk, you can make vegan nut milk with almost any nut—including rich, creamy walnuts.

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What Is Walnut Milk?

Walnut milk is a non-dairy milk made by blending soaked walnuts and water together, and straining the resulting liquid for a beverage that's smooth enough to put in your morning latte. Although commercial versions of walnut milk exist, they're less prevalent than cow's milk or other plant milks, like soy or almond milk.

What Are the Benefits of Walnut Milk?

Walnut milk has a few notable benefits:

  • Good source of fiber and antioxidants. The dairy-free nut milk is a good source for fiber and is rich in antioxidants. Compared to other nuts, walnuts contain higher levels of alpha-linolenic acid (an omega-3 fatty acid) and vitamin E.
  • Gluten-free and low-carb. Walnut milk is gluten-free and has fewer carbs than cow’s milk, making it an ideal milk substitute for people with dietary restrictions.
  • You can use the pulp as a garnish. Homemade walnut milk has its own unique benefit: You can save the leftover walnut pulp from your milk and add it to smoothies, granola, or muffins.

Easy Walnut Milk Recipe

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makes

2 cups

prep time

10 min

total time

8 hr 10 min

Ingredients

  1. 1

    Place the walnuts in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and let sit at room temperature overnight or up to two days in the refrigerator. Soaking walnuts allows them to soften.

  2. 2

    Next, drain off the soaking water, which contains phytic acid, and rinse the walnuts in a fine-mesh strainer under cold running water.

  3. 3

    In a blender or food processor, combine drained, soaked walnuts with 2 cups of water, salt, and maple syrup and vanilla extract (if using). Blend on high speed until the almonds are finely ground, and the water is opaque.

  4. 4

    Strain the walnut milk through a nut milk bag or cheesecloth-lined fine-mesh strainer into a large measuring cup. Tie up the ends of the cheesecloth or close the nut bag, and massage as much of the walnut milk out as you can.

  5. 5

    Refrigerate until cold, at least 1 hour. Taste and adjust seasoning. Homemade walnut milk will keep, refrigerated, 2–4 days. Shake before serving.

  6. 6

    Discard the leftover walnut pulp, or use it in smoothies, granola, or muffins.

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