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Pecan Milk

Yields1 Serving

Rich and buttery pecans make the most delicious nut milk and it’s easy to do in a blender. You can make different variations by lightly toasting the pecans before blending and adding the flavorings of your choice. Keep on hand in the refrigerator for up to five days.

 ¾ cup raw pecans
 3 cups water, plus additional for soaking
 1 tsp vanilla extract
 2 tsp maple syrup
 ¼ tsp kosher salt
1

Place the pecans in a bowl and cover them with water. Let them soak for 30 minutes, then drain. (Pecans can be soaked in refrigerator for up to 24 hours to achieve the creamiest consistency.)

2

In a blender, combine the soaked pecans, 3 cups water, vanilla extract, maple syrup, and kosher salt. Blend on high for 2 to 3 minutes until creamy.

3

Refrigerate about 1 hour until the liquids and solids separate. Strain the pecan milk through fine mesh strainer into a sealable 1-quart jar, using a spatula to push liquid through as necessary. Seal the top and refrigerate until cold; stores refrigerated for up to 1 week. Shake well before serving, as milk may separate over time.

Notes:
4

For flavor variations, consider adding additional vanilla or maple syrup to taste, adding a sprinkle of cinnamon before blending, or using pecans that have been lightly roasted for 10 minutes at 350 degrees F.

Use this pecan milk recipe as a base for other recipes including Pecan Peppermint Hot Chocolate, Vegan Pecan Chai Latte, Vegan Pecan Eggnog and Green Apple Pecan Smoothie.

Nutrition Facts

Amount Per Serving
Calories 140
% Daily Value *
Total Fat 13g20%

Saturated Fat 1g5%
Sodium 130mg6%
Total Carbohydrate 5g2%

Dietary Fiber 2g8%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.