Abstract: Fermented walnut milk, as a fermented drink of plant protein, has certain nutritional advantages and source advantages. However, there are also some problems that need to be paid more attention to, such as too single species of fermentation strain, too little research on nutrition and function during fermentation. This paper summarizes the key content of the current research on fermented walnut milk, including the screening of strains, the research of fermentation process, the conversion of main nutrients in the fermentation process and the current problems of fermented walnut milk. In order to provide reference for the research and product development of fermented walnut milk, some suggestions are also put forward for the future research of fermented walnut milk.