Homemade Walnut Milk

When you’re looking for a rich, creamy, dairy-free alternative to ordinary plant milks, walnut milk stands out. This walnut-based milk recipe transforms raw walnuts into a silky, toasty beverage that works beautifully in coffee, cereal, smoothies—or just on its own.

In the version from the blog, walnuts are soaked overnight to soften, then blended with filtered water, a pinch of salt, and optional cinnamon for warmth. The result is a homemade milk with subtle nut flavor, smooth texture, and minimal ingredients.

Since there’s no added wheat, dairy or refined thickeners, this milk qualifies as naturally gluten-free and fits neatly into vegan, paleo, or clean-eating routines (when you skip sweeteners or use a compliant option). Whether you’re replacing conventional dairy in your morning coffee, mixing into oatmeal, or sipping it chilled as part of a snack—this walnut milk offers variety, simplicity, and quality.

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Walnut Milk

Recipe Details

Yield: 7 cups
Active Time: 10 minutes
Total Time: 8 hours and 10 minutes

Walnut Milk Ingredients

• 2 cups walnut halves and pieces
• 7 cups filtered water, plus more for soaking
• ½ teaspoon ground cinnamon
• ¼ teaspoon himalayan pink salt

How to Make Walnut Milk

1. Place walnuts in a large bowl and cover with at least 1 inch of water; let soak at least 8 hours or up to overnight.
2. Drain and rinse the walnuts, then add them to a high-speed blender along with the filtered water, cinnamon, and salt. Blend until frothy, about 1 minute.
3. Strain through a nut milk bag, gently squeezing to release milk from the walnut pulp.
4. Refrigerate and drink within 4 days.

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Walnut Milk Nutrition Facts

*Estimated per 1 cup serving (recipe yields 7 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 cup
Calories	≈ 180 kcal
Protein	≈ 4 g
Carbs	≈ 4 g
Sugar	≈ 1 g
Fiber	≈ 2 g
Fat	≈ 17 g

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Walnut Milk Variations & Tips

• Sweetened version: Add a Medjool date or a tablespoon of maple syrup to the blender for gentle sweetness without refined sugar. :contentReference[oaicite:4]{index=4}
• Flavor twist: Add ½ teaspoon ground cinnamon or ¼ teaspoon vanilla extract for extra warmth and depth.
• Nut-free alternative: If you have tree-nut sensitivity but want walnut-flavor, try a blend of toasted sunflower seeds plus a small pinch of walnut extract (if tolerated) and water in a high-speed blender.
• Thickness control: Use less water (for example, 4 cups instead of 7) if you want a creamier consistency similar to half-and-half; use more water if you prefer a lighter “milk.” :contentReference[oaicite:5]{index=5}
• Storage note: Store in an airtight jar in the fridge and shake well before use—the milk may separate slightly as natural oils settle.

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Best Walnut Milk Pairings

• Morning coffee or latte: Warm the walnut milk gently and froth it for a nutty-milk latte alternative.
• Over cereal or granola: Pour chilled walnut milk onto your gluten-free granola with fresh berries for a high-nutrient breakfast.
• Banana-walnut smoothie: Blend walnut milk with banana, a scoop of protein powder, and a dusting of cocoa for a breakfast shake.
• Dairy-free ice cream base: Use chilled walnut milk in place of dairy milk in recipes to make nut-milk ice cream or popsicles.
• Hot cereal or oatmeal: Use walnut milk to cook or top your oatmeal—for added flavor and creaminess.

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When to Make Walnut Milk

• Weekly batch-prep for breakfast: Make a jar of walnut milk on the weekend and use it throughout the week for breakfasts or smoothies.
• Vegan or dairy-free hosting: Serve walnut-milk lattes or chilled glasses to guests with dietary restrictions—simple and inclusive.
• Zero-to-glass snack prep: Quick to make in 10 minutes (plus soak time), ideal when you want homemade instead of store-bought.
• Eco-friendly kitchen switch: Swap store-bought nut milks for this homemade version to reduce packaging waste and control ingredients.
• Travel or gym breakfast: Prepare in a bottle and pour over oats or cereal in your gym bag for a quick, clean start.

Recipe credit: Angela Gaines