Walnut Milk
RegionalLimited commercial and household production
A nut-based plant beverage made by processing walnut kernels with water. Preparation methods and walnut concentration vary considerably.
About Walnut Milk
Walnut milk is a plant-based beverage made by blending walnut kernels (Juglans regia) with water and straining the mixture to produce a smooth, nut-flavoured liquid. Walnuts are tree nuts native to Central Asia and the Mediterranean region and have been cultivated for at least 2,000 years. They are one of the most nutritionally studied tree nuts, known for their high content of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
Walnut milk has a distinctive, slightly earthy and bitter flavour that sets it apart from milder nut milks such as almond or cashew milk. The bitterness comes from tannins present in the thin papery skin of the walnut kernel. Soaking the walnuts before blending and removing the skins can reduce bitterness and produce a smoother, more neutral flavour. The colour of walnut milk is typically pale brown or cream.
While walnut milk is not as widely commercially produced as almond, oat, or soy milk, it is relatively easy to make at home and has attracted interest as a plant milk option that carries some of the nutritional properties of whole walnuts. Research has also investigated walnut milk as a substrate for fermentation and as a partial dairy substitute in various food applications.
Sources & Further Reading
- USDA FoodData Central — Walnuts (current search) — Current USDA database search for the named food; select the matching product/data type because formulations and database records can change.
Nutrition
The nutritional composition of walnut milk varies significantly depending on the walnut-to-water ratio and whether any additional ingredients are added. Walnuts themselves are notably high in omega-3 fatty acids. Typical walnut milk characteristics:
FatVaries by recipe
ProteinLower than dairy milk
Omega-3 (ALA)Notable in walnuts
CalciumLow unless fortified
Because no universal commercial standard exists for walnut milk, precise per-serving figures vary widely between preparations. Walnut milk made at home with a high nut-to-water ratio will be considerably richer in fat and flavour than heavily diluted commercial versions. Unlike cow milk, walnut milk is not naturally high in calcium or protein.
Common Uses
◌ Plant milk drink
◌ Coffee & tea
◌ Smoothies
◌ Baking
◌ Oatmeal
◌ Sauces
Walnut milk can be used in most applications where other plant milks are used — poured over cereal, added to coffee or tea, blended into smoothies, or used in baking. Its distinctive earthy, slightly bitter flavour pairs well with chocolate, coffee, and spiced baked goods. It is less neutral than almond or oat milk and may impart noticeable flavour to delicate recipes. Walnut milk is suitable for people avoiding dairy, gluten, and soy.
Interesting Facts
- Walnuts contain more ALA omega-3 fatty acids than any other common tree nut, and some of these carry through into walnut milk depending on the preparation method.
- The slight bitterness in walnut milk comes from tannins in the walnut skin — soaking and peeling the walnuts before blending can significantly reduce this bitterness.
- Walnut cultivation dates back over 2,000 years, with ancient Persian, Greek, and Roman civilisations all documenting walnut trees.
- California produces the majority of the world's commercial walnut supply, followed by China and Iran.
- Walnut milk is not widely available commercially compared to almond, oat, or soy milk, and is most commonly made at home using a blender and a nut milk bag or fine strainer.