Rich and creamy plant-based, dairy-free milk made from walnuts – Can be used in sweet or savory recipes.
Cow’s milk is a pretty serious allergy for me.
I can eat certain cheeses well enough, yogurt sometimes, and heavy cream occasionally, but for whatever reason, actual milk gives me all kinds of trouble.
Goat’s milk is even worse. My mom used to buy raw goat’s milk from a local farmer’s market, and that stuff would send me into an allergy tizzy!
At one point, rice milk was all I tolerated, but I’ve since been able to drink coconut milk and hemp milk, for which I’m very grateful.
My recent immune trouble, however, has had me investigating a few things, including foods for my blood type. I worked at a health food store during the blood type diet prime years, and I had numerous customers who swore by its effectiveness!
In going through the list suited to me, I found walnuts on the ‘highly beneficial’ list, while coconut was in the ‘do not consume’ category.
Innnnnnteresting.
I’m not a huge believer in diets of any kind, but I am open-minded. So, while I most likely won’t be following the blood type diet, I did think it wise to change up my consistent use of coconut milk.
And what better way than with the ‘highly beneficial’ walnut?
Turns out, walnuts make a really delicious milk that can be used in both sweet and savory ways!

Rich and creamy plant-based, dairy-free milk to use in various recipes.
- 1 cup raw walnuts
- 3 cup water (plus more for soaking)
- apple cider vinegar
- 1/8 tsp sea salt
Place walnuts in a medium bowl and cover with about two inches of water.
Stir in a cap-full of apple cider vinegar.
Let soak overnight or for seven hours, at least.
Rinse walnuts and strain them.
Using a powerful blender, blend the soaked walnuts, three cups of clean water, and sea salt until smooth (15-20 seconds).
Strain, if desired, or enjoy as is.
WW SmartPoints: 5
Notes:
I like to soak my walnuts to make them more digestible, but this also softens them for blending. Seven to eight hours is pretty much the norm from my reading online.
You can strain your milk through a nut milk bag, but I find that the pulp is so small, it’s really not needed. Up to you though!
If you’re looking to use this in sweet recipes like smoothies or baking, add in a date and 1/2 teaspoon of vanilla powder, if you like vanilla.
For savory recipes, leave the milk as is in the above recipe.
Shake before using.
Milk lasts 2-4 days in a cold fridge, or it can be frozen in an ice cube tray.
Nancy says
Are bagged walnut halves found in the grocery store raw? Can they be used?Nancy
Kristine says
Do you have any recipes for the walnut pulp? My one year has problems with dairy. I suspect allergies for my kids speech delays so we are going to stick with nut milk and homemade grass fed yogurts and grass fed cheese. I have read different recipes. Some say 4 cups of water to 1 cup nuts. Do you think 3 cups is better? Do suggest any vanilla extract? (I was going to make homemade almond milk but Costco was only carrying pasteurized almonds.
Lauren says
Hi Kristine,
I like using less water because it makes the milk thicker. Vanilla is a great addition, as are 1-2 dates for some sweetness! 🙂
gina says
Lauren, Never mind my comment about the acv—I just re-read the recipe and I follow along fine now. I got interrupted before and didn’t comprehend why you were using it. Sorry! 🙂
Lauren says
No problem Gina! I just use the ACV because I’ve read it makes the nut more digestible. It would be fine without it too. I hope you like the milk if you try it! 🙂
gina says
Thank you for the recipe – I love walnuts and can’t wait to try it! Can I ask what the apple cider vinegar does for it? I’m familiar with acv and its plethora of benefits, (& I love it, too!) but is it intended for any other reason in this particular nut milk? To impart a tang? (I’ve just never seen it featured in a nut milk recipe.) Thanks, Lauren!
Sharon says
This sounds awesome! I’m midway through a massive costco bag of walnuts right now and this recipe would be a great vehicle gir them. 😉 I only have a nutribullet though. Do you think it would work if I halved the recipe?
Lauren says
Hi Sharon! I do think this would be fine if you halved it. Let me know what you think if you try it out! 🙂
Tammy says
This is a great recipe! Really liked your pictures on this one.