Black Walnut Milk

The unique flavor and fattiness of black walnuts give this nut milk a decadent texture and subtle sweetness. Use it in your morning granola to start your day on the wild side.
read time
2 minutes


Prep Time
5 minutes
Black Walnut, Nut Milk


Black Walnut Milk Ingredients
- 1 Blender
- 1 strainer or cheesecloth
- 1 cup black walnut pieces, soaked overnight
- 4 cups water
- 1 tsp honey
- 1/4 tsp vanilla
- 1/4 tsp salt


Step 1 - Soak the nuts overnight

1. Blend all the ingredients until smooth and homogenous.

Soak the nuts overnight
Soak the nuts overnight
Step 2 - Drain the nuts

2. Strain the mixture through a fine mesh sieve or cheesecloth.

Drain the nuts
Drain the nuts
Step 3 - Blend with filtered water, honey, vanilla, and salt

3. Blend with filtered water, honey, vanilla, and salt.

Blend with filtered water, honey, vanilla, and salt
Blend with filtered water, honey, vanilla, and salt
Step 4 - Blend until smooth

4. Keep blending until it's smooth

Blend until smooth
Blend until smooth
Step 5 - Strain through a fine mesh sieve

5. Strain through a fine mesh sieve.

Strain through a fine mesh sieve
Strain through a fine mesh sieve

You can make milk from black walnuts?

Of course! They’re high in fat and protein, making them perfect for blending up a milk that’s creamy and hearty.

Do I need to soak the nuts?

While we’d love to skip the overnight soak, in this case it’s really important for both the flavor and the texture of the final product. First, soaking overnight will draw out some of the bitter notes from the nuts – so be sure to drain the nuts and use fresh water to blend. Second, soaking allows the nuts to soften so they blend easily, giving you a creamy and bouncy finish.

And for what it’s worth: the shortcut method of simmering the nuts won’t work here. You’ll miss out on both the tempered flavor and the textural benefits from soaking.

Will it froth?

A bit! You won’t achieve the same cloud-like foam you get from specialty barista brands, but you’ll certainly get closer than other homemade nut milks. And while we’re talking applications: use this in teas, smoothies, and cereal, but skip the coffee. The pairing brings out the bitterness in both, and we want you to discover the many ways this wild nut milk delivers decadent flavor.

A Note on Sweeteners:

Normally we like to let the flavor of the nut shine, but in this case we highly recommend adding the honey and vanilla in the recipe. If you’re looking for an earthier (read: slightly smoky) flavor for a savory application, feel free to skip. But if you’re hoping to use this milk in your morning granola, the sweeteners we’ve included will  neutralize the unwanted bitterness without detracting from the character of the black walnuts.

If honey’s not your thing, use an equal amount of maple syrup, a couple of fresh stevia leaves, or a single date.

make something wild

Need some inspiration or insight on how to use your new goods? We got it.