Walnut milk has gained increasing attention as a nutritious beverage owing to its high nutritional value and plantbased protein content. However, the presence of polyphenols in walnut kernels often results in astringency and emulsion instability, posing challenges to product quality. Xinjiang walnut kernels were used to evaluate the effects of three different deastringency methods-whole walnut treatment (WWT), hot alkali treatment (HA), and bio-enzyme treatment (BE)-on the quality attributes of walnut milk. Systematic evaluations were conducted on nutritional composition, physicochemical properties, emulsion stability, and sensory quality. WWT achieved the highest protein utilization rate (98.6%), producing walnut milk with a uniform and fine particle size distribution, excellent static stability (turbiscan stability index<1.5), and significantly enhanced brightness (L* value), thus exhibiting superior stability and sensory quality. Cluster analysis of volatile aroma compounds revealed that untreated controls and BE samples were clustered together, retaining greener and nuttier aromas, whereas WWT and HA samples exhibited predominantly roasted and nutty aromas, indicating that the deastringency treatments significantly altered the aroma profile of walnut milk. In summary, WWT presented multiple advantages, including flavor improvement, stability enhancement, and increased protein utilization, thereby exhibiting promising potential for industrial application and sustainable processing. Hence, WWT is recommended as an optimal deastringency strategy for the production of high-quality walnut milk.