How To Make Pecan Milk

completed pecan milk being poured into cup

5 from 2 votes

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!

Prep Time5

Cook Time0

Total Time5

Course: Drinks

Cuisine: American

Diet: Vegan

Servings:

Calories: 184kcal

Author: Toni Okamoto

Equipment

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

The milk separates while it sits in the refrigerator. Simply shake it well and it goes back to creamy!

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