Walnut Milk

Walnut Milk

Simple to make from scratch. Rich and nutty flavor. 


  • 1 cup California walnut halves, rinsed (about 4 ounces)
  • 3 cups water, plus more for soaking the walnuts
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt


  1. Place walnuts in a bowl and fill with enough water to cover by 1 inch. Cover and set aside at room temperature to soak at least 1 hour to 12 hours (this helps remove some of the tannins and makes them blend smoother).
  2. Drain walnuts and rinse thoroughly. Combine walnuts, 3 cups water, honey, vanilla, and salt in the carafe of a blender then blend on low until very smooth, at least 2 minutes.
  3. Serve as is, or if you desire a smoother milk, pour through cheesecloth or a coffee filter to strain. (Will last up to 5 days in the refrigerator.)


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