Simple Walnut Milk Recipe for a Clean Plant-Based Alternative to Dairy

I love making smoothies, chia bowls, and overnight oats and I usually use nut milk in my recipes. Most of the time when I go to the grocery store I can only find almond milk, coconut milk, or on rare occasions cashew milk.

However, these items almost always contain all sorts of fillers like tapioca starch, gellan gum, and sunflower lecithin. Commercially sold almond milk is also full of synthetic chemicals that can stress your immune system and contribute to various chronic conditions.

  • Vitamin A Palmitate = a synthetic version of vitamin A
  • Vitamin D2 = a synthetic form of vitamin D
  • Calcium Carbonate – derived from non-organic, non-living mineral sources such as chalk and eggshells
  • Dl-Alpha Tocopherol Acetate (vitamin E) – a synthetic form of vitamin E derived from petroleum

I try to maintain a diet based on eating natural whole foods and I don’t like consuming anything that’s artificial. Consuming store bought nut milk with these ingredients is, to me, simply unacceptable.

Recently, I decided to start making my own nut milks. At first, I was going to just do almond milk since that’s what I would normally buy. Then it hit me, why not spice it up. I had been eating a lot of walnuts, as they are one of the preferred nuts for a ketogenic diet, and had large quantities in my cabinet. So, why not Walnut Milk? Plus, I really love walnuts!


  • Low in carbs to help to keep blood sugar levels steady
  • Rich in antioxidants, ellagitannins and tocopherols
  • A great source of essential fatty acids, alpha-linolenic acid and linoleic acid
  • A good source of fiber

Shopping List:

KitchenAid KFC0516ER 5 Cup whisking Accessory Food Chopper

4 Pcs Regular Mouth 32-Ounces Mason Jar with Lids and Bands Clear

Terrasoul Superfoods Organic Raw Walnuts

Nut Milk Bags, All Natural Cheesecloth Bags

Well, it took a bit of work but I made walnut milk. Homemade with no fillers and absolutely nothing artificial. Just organic walnuts and water.




It’s normally recommend that you soak walnuts for 8 hours to aid in better digestion before using in any recipe, including this one. After you strain and rinse the walnuts, add to the food processor or blender with water. Blend walnuts on high for 1 minute. Then, strain through a nut milk bag. Finally, place in a glass jar and store in the fridge!

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