Place nuts in a bowl and cover with 1 to 2 inches of water. Soak overnight or up to 48 hours. Drain and rinse the walnuts.

Transfer walnuts to a high-powered blender with 4 cups filtered water. Blend on high for 2 minutes.

Use a cheese cloth or a nut milk bag to strain the milk. Squeeze the cheese cloth/nut milk bag to press all the milk out of the walnuts. 

If desired, add vanilla extract, dates, pure maple syrup (or natural sweetener of choice), along with a dash of sea salt to sweeten the walnut milk. Transfer to an air-tight container and refrigerate.

Use walnut milk within 3 days.