Add the walnuts to a small pot and cover with water.
Bring to a boil, then let simmer for 5-10 minutes to allow the walnuts to soften.
Strain and rinse well until the water runs clear.
Add to a high speed blender with the water, salt and any optional ad-ins.
Blend until completely smooth, about 1 full minute.
Use a nut milk bag to strain once or run through a fine mesh strainer 2-3 times until little pulp remains.
Transfer to glass jars and store in the fridge.
Walnuts don't produce as much pulp as other types of nuts, so just running the milk through a fine mesh strainer 2-3 times is more than enough to make it creamy and smooth.
Once prepared, this milk will last in the fridge for about 3 days. It's best served fresh and doesn't have a long shelf life compared to store bought, so I don't recommend making more than what you'll be able to consume in a few days.
Serving: 1cup | Calories: 154kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Fiber: 2g | Sugar: 1g