Pecan Milk Recipe
This pecan milk is smooth, creamy, and naturally sweet — no toasting, no fuss. With just raw pecans, water, and a pinch of salt, you can make it in minutes. It’s the kind of plant milk that tastes homemade (because it is) and adds a cozy, nutty touch to your morning coffee or oatmeal.
5 cups
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
Storage: Keep refrigerated and shake before serving — separation is natural.
For thicker milk: Use 3 cups water instead of 4.