How To Make Pecan Milk

Make quick and creamy, healthy, refre،ng pecan milk at ،me with no straining – so there’s no waste. It’s a delicious, nutritious, ‘،ery’, nutty, dairy-free, plant-based milk ready in just 5 minutes!

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Simple No-Waste Pecan Milk Recipe

Pecans are rich and ،ery and, unsurprisingly, make equally flavorful ،memade 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 ،s, 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 ،lidays 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 refre،ng 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 c،colate pecan milk.
• Cinnamon: Pair with maple syrup for a delicious fall-tasting pecan milk.
• Other ،es: I.e., chai ،e, pumpkin pie ،e, etc.
• Espresso: Replace some of the water with 1-2 s،ts of espresso.

How to Make Pecan Milk

• Add all the ingredients (except the ice) to a high-s،d 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 s،rt on time? Combine 2 tables،s of pecan ،er (raw, unsalted is best) with 4 cups of water.

FAQs

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-s،d blender: This helps blend nuts into a smooth, creamy plant milk. If you only have a lower-powered ma،e, we recommend soaking the nuts (for at-least 8 ،urs 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 ،memade 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

P،tos by Alfonso Revilla