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Make quick and creamy, healthy, refreshing pecan milk at home with no straining – so there’s no waste. It’s a delicious, nutritious, ‘buttery’, nutty, dairy-free, plant-based milk ready in just 5 minutes!
Simple No-Waste Pecan Milk Recipe
Pecans are rich and buttery and, unsurprisingly, make equally flavorful homemade nut milk. It’s got a stronger, nuttier flavor than almond and cashew milk and doesn’t even require straining – for a super quick, simple, all-natural (with no thickeners or preservatives), no-waste option.
Even better, it’s more cost-effective than store-bought options and can be flavored, too – we’re currently obsessed with pecan maple milk with vanilla (it tastes like fall!). Plus, this no-waste plant milk contains all the nutty nutrients, including plenty of fiber, heart-healthy fats, copper, zinc, thiamine, and even plant-based protein.
While pecans aren’t the most cost-effective nut out there, if you find yourself with an abundance over the holidays or notice them on sale, we highly recommend trying this easy pecan milk recipe for a nutty, creamy, delicious treat!
The Ingredients
- Pecans: Use unsalted raw pecans (toast them first for more flavor). To get the best price, try bulk bins.
- Water: Use cold water – tap or filtered.
- Ice: Adding ice helps make a super refreshing beverage straight from the blender. Replace the ice with an extra cup of water, if preferred.
- Salt: A pinch of salt balances and enhances the nutty flavor.
For Vanilla Pecan Milk
- Sweetener: Use your preferred sweetener, granulated or liquid (the latter works best). We love pecan maple plant milk, but you could use agave, date paste, sugar-free syrup, etc.
- Vanilla extract: Use high-quality natural vanilla for the best flavor.
Flavor Variations
- Cocoa powder: Add about 2 tbsp cocoa powder for chocolate pecan milk.
- Cinnamon: Pair with maple syrup for a delicious fall-tasting pecan milk.
- Other spices: I.e., chai spice, pumpkin pie spice, etc.
- Espresso: Replace some of the water with 1-2 shots of espresso.
How to Make Pecan Milk
- Add all the ingredients (except the ice) to a high-speed blender and blend on high for 1 minute.
- Add the ice and blend for a further minute or until the pecan nut milk is completely smooth and creamy.
30-Second ‘CHEAT’ PECAN MILK: No pecans or running short on time? Combine 2 tablespoons of pecan butter (raw, unsalted is best) with 4 cups of water.
FAQs
If you have a high-speed blender, soaking the nuts isn’t necessary, though it can help the plant milk blend even smoother and creamier. Soaking pecans can also reduce phytic acid content and enhance nutrient absorption for easier digestion.
Technically, no, you could simply use an extra cup of water. However, we love how refreshing it makes the plant milk when consuming it immediately.
Along with drinking it as-is, enjoy pecan milk with muesli and cereal, porridge, tea/coffee, smoothies, hot chocolates, baking, and more. Â
Pro Recipe Tips
- For more flavor: Use toasted pecans. Toast the pecans in a dry pan or in the oven for 7-10 minutes at 350F/177C.
- Use a high-speed blender: This helps blend nuts into a smooth, creamy plant milk. If you only have a lower-powered machine, we recommend soaking the nuts (for at-least 8 hours in cold water). Strain the plant-based milk, if required.
- For the smoothest plant milk: If you’re unable to blend the plant milk fully, optionally strain it through a nut milk bag or cheesecloth-lined sieve to strain the pulp.
- To adjust creaminess: Adjust the nut-to-water ratio. For creamier pecan milk, use 1:3 cups of nuts to water (no ice). For lighter plant milk, use ½-⅓ cup of nuts per 4 cups water.
- To fortify homemade pecan milk: Blend the contents of a supplement capsule in with the milk – like vegan vitamin D, calcium, or B12).
Storage Instructions
Store the pecan milk in an airtight jar/bottle in the refrigerator for 4-5 days or in the freezer for up to 3 months.
As it contains no stabilizers, the plant milk separates while it sits, so shake it before use.
More Fun Vegan Drinks
Photos by Alfonso Revilla
How To Make Pecan Milk
Ingredients
- 1 cup raw pecans, rinsed
- 3 cups water
- ¼ teaspoon of salt
- 1 to 2 tablespoons of sugar or sweetener of choice (optional)
- ½ teaspoon vanilla extract (optional)
- 2 heaping cups of ice
Instructions
- Place the pecans in a blender with the water, salt, sugar (if using), and vanilla extract (if using). Blend on high power for 1 minute.
- Remove the lid and add the ice. Blend on high for one more minute or until completely smooth and creamy.
- Transfer to a bottle or large mason jar with a lid and store it in the refrigerator.
Notes
- For more flavor: Use toasted pecans. Toast the pecans in a dry pan or in the oven for 7-10 minutes at 350F/177C.
- Use a high-speed blender: This helps blend nuts into a smooth, creamy plant milk. If you only have a lower-powered machine, we recommend soaking the nuts (for at-least 8 hours in cold water). Strain the plant-based milk, if required.
- For the smoothest plant milk: If you’re unable to blend the plant milk fully, optionally strain it through a nut milk bag or cheesecloth-lined sieve to strain the pulp.
- To adjust creaminess: Adjust the nut-to-water ratio. For creamier pecan milk, use 1:3 cups of nuts to water (no ice). For lighter plant milk, use ½-⅓ cup of nuts per 4 cups water.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This pecan milk is so delicious!! Love that I can make it at home
Homemade vegan milk is the best!
This pecan milk tastes so good!