About This Recipe
For me, there’s nothing more powerful than knowing that if I ever run out of milk for my morning smoothie or coffee, I can make my own in minutes. That’s the beauty of this pecan milk: it’s simple, fast, and real. No gums, no seed oils, no hidden ingredients. Just pure, creamy goodness. Plus, I love that I can control exactly how sweet it is (or skip the sweetener altogether). It’s one of those recipes that reminds me why homemade always feels better.
Why You’ll Love This Recipe
- No toasting or soaking required — just blend and strain if you wish.
- Creamy and naturally sweet with a rich pecan flavor.
- Dairy-free, vegan, and refined-sugar-free.
- Perfect for coffee, smoothies, oatmeal, or baking.
- Made with simple pantry ingredients.
Ingredient notes
- Raw pecans: Choose fresh, unsalted pecans for the best flavor — no need to toast or soak.
- Water: Use filtered or cold water for a clean, smooth taste.
- Sweetener (optional): Blend in 1–2 dates, maple syrup, or agave for a hint of sweetness.
- Flavorings (optional): Add cinnamon, vanilla, or a pinch of salt to bring out the nutty flavor.
how to make Pecan Milk
- Add 1 cup raw pecans and 4 cups filtered water to a high-speed blender. If using, add the sweetener and flavorings. Blend for 40–60 seconds until completely smooth.
- There is no need to strain, but if you want to, pour the mixture through a nut-milk bag or a fine-mesh sieve into a bowl or pitcher.
Variations
- Unsweetened version: Skip the sweetener for a neutral, versatile milk. This way, you can also use it to make savory dishes like a soup or creamy pastas.
- Cinnamon-Vanilla: Blend with ½ teaspoon cinnamon and 1 teaspoon vanilla extract.
- Creamy barista style: Use 3 cups of water instead of 4 for a thicker texture.
Home-Cook Tips
- If you have time, soaking the pecans for 2–4 hours makes the milk even smoother — but it’s totally optional.
- If you strain it, save the leftover pecan pulp for oatmeal, muffins, or smoothies.
- Separation is normal! Just give it a quick shake before pouring.
Pecan Milk Recipe
Equipment
Ingredients
- 1 cup raw pecans
- 4 cups filtered water
- Pinch of salt optional
- 1 –2 dates or 1 tablespoon maple syrup optional, for sweetness
- 1 teaspoon vanilla extract optional
Instructions
- Add pecans, salt, and sweetener if using, along with water to a high-speed blender. Blend for 40–60 seconds until smooth and creamy.
- OPTIONAL: If you are strining the pecan milk, Pour the mixture through a nut-milk bag or fine-mesh strainer into a bowl or pitcher. Gently squeeze to extract as much liquid as possible.
- Transfer to a glass jar or pitcher and refrigerate for up to 4 days. Mix before using.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨