Delicious Homemade Vanilla & Maple Walnut Milk

I haven’t drank dairy milk since early college (circa 2008 or so – yikes time flies!), and I don’t plan on doing so anytime soon. I much prefer nut and plant milk. It’s creamy, delicious and nutritious. Not all store-bought nut and plant milks are created equal though. Many contain added preservatives, emulsifiers and sugars. There are many brands that I trust like the brands Ripple and Califia Farms, but I decided I wanted to make my own. I’ve made hemp milk before and loved it, but I was ready for a creamy, dreamy and nutty upgrade. Enter: Walnut Milk. Why walnuts? Because I never had walnut milk before and so that was all the more alluring! Plus, walnuts are a nutritional bomb. Let’s count the ways:


  • provide an abundance of plant-based omega-3 fats, high amounts of copper, manganese, molybdenum, and biotin;
  • reduce the risk of certain cancers, such as prostate and breast cancer;
  • contain an amino acid compound that benefits people with heart disease or risk for heart disease;
  • are a terrific anti-inflammatory;
  • help you to maintain your ideal weight over time due to their satiating properties; and
  • support brain health and so much more.

So that, my friends, are why I love walnuts!

Back to the milk. This milk is so delicious and creamy and sweet and made with pretty much one ingredient: walnuts! Who would have thought? 🙂 I made two jars, one vanilla and the other maple. Both are insanely yum. You need to try this recipe!


Delicious Maple and Vanilla Walnut Milk

Course Breakfast
Cook Time 5 minutes


  • 2 cups raw walnuts soaked overnight or for a few hours
  • 3 cups filtered water
  • liquid stevia to taste optional
  • pinch of sea salt
  • 1/2 Tbsp. vanilla extract
  • 1 Tbsp. pure maple syrup


  1. Soak walnuts over night or for a few hours.

    2. Rinse walnuts well to get rid of any fibers that were made loose while soaking.

    3. Place walnuts, water, sea salt and stevia (optional) in a high powered blender and blend until completely smooth (about two minutes).

    4. Pour half the blender into a mason jar.

    5. Add the vanilla extract to the liquid in the blender and blend until combined (just a few seconds will do!). Pour into a second empty mason jar. 

    6. Take the other half of the liquid (what you had put in the mason jar) and pour that back into the blender. Add the maple syrup and blend until combined. 

    7. Drink as is or use a cheese cloth or coffee filter to strain the liquid to get rid of the excess pulp. (I personally drink as is!) 

    8. Store in fridge for up to one week. 

Recipe Notes

You could also use dates to sweeten this!

This milk is seriously so good! You can drink it plain, use it in your smoothies, in lattes, in your overnight oats and so on! I will so be making more of my own nut and plant milks because not only is it cost-effective, but more importantly, you know what you are putting in your body! Clean, wholesome ingredients is the way I roll. I think I might try pistachio milk next!

Have you ever made your own nut milk?  Let me know below!


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