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This Pecan milk recipe is creamy and rich and is so easy to make! It can be used in almost any recipe calling for almond milk, but it also just taste delicious on its own. We’re walking you through how to make this pecan milk recipe with all the tips and tricks you need!
Pecan Milk Recipe
Pecan Milk RecipeEveryone has heard of almond milk these days, but did you know it’s possible to make milk out of most nuts? Pecan milk has a nut forward taste and so super creamy and delicious; it’s similar to cashew milk. Like most other nut milks it is also simple to make at home. Actually, pecan milk is one of the easier nut milks to make homemade because it doesn’t require any straining. Pecans are soft nuts, so as long as you soak them and use a high-speed blender, no straining is necessary and the resulting milk is so thick and creamy.
How do you make pecan milk?
- Soak 1 cup of pecans
- Blend pecans and fresh water continuously for 1-2 minutes
- Pour into a jar and store in the refrigerator for up to 5 days
Why You Don’t Have to Strain Pecan Milk
Pecans are such a soft nut that after you are finished blending, there isn’t any pulp that needs to be strained away. And because of this pecan milk is ultra creamy comparatively to other nut milks. Don’t have a high-speed blender? It’s possible to make it without one, but you may have to strain it in order to get it really smooth.
If you like this guide to pecan milk, check out the others in this series:
Check out these recipes that use nut milk:
- Maple Blueberry Baked Oatmeal
- Antioxidant Smoothie Freezer Pack
- 5 Ingredient Healthy Fudge (Vegan)
- Lemon Poppy Seed Overnight Oats (Gluten-Free)
How to Make Pecan Milk
Ingredients
- 1 cup raw unsalted pecans
- 4 cups filtered water
- Pinch salt optional
- 1 tablespoon maple syrup optional
Instructions
- Soak your pecans in cold fresh water for at least 4 hours or overnight.
- Drain and rinse the pecans.
- Place pecans, 4 cups fresh filtered water, pinch of salt and maple syrup (optional) in a high-speed blender and blend continuously for 1-2 minutes, until the nuts are finely ground.
- Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.
Does the pecan milk need boiling before serve? Or does it mean we drink the pecan milk uncooked? When we choose pecans for making milk, should the pecans be treated before, like being roasted or just the raw ones?
Hi Helen,
you’ll see in the recipe card that you use raw unsalted pecans and then you soak them for a minimum of 4 hours before you drain rinse and blend with filtered water. hope this helps! also no need to boil before serving.
Shoot, also wanting to know if the optional maple syrup is counted in this nutritional profile. If so, can you post what it would be without? Is that possible?
Thank you !
Thanks so much for the nutrition label but you don’t specify what a serving measurement is. Is it one cup? 1/4 cup? Can you elaborate please?
Hi Michele–I’m sorry for the inconvenience. We are having trouble with the program we are using not publishing the serving size on the recipes. We are definitely working on that. The serving size is one cup!
It is really hard to believe we don’t see pecan milk in the regular grocery stores. And pecan milk is amazing and full of nutrition. Did you know that pecans have antioxidants, calcium, choline, copper, fiber, iron, magnesium, mono & polyunsaturated fats, oleic acid, phytosterois, omega-3 fatty acids, phosphorus, vitamin A, vitamin B1, vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B5 (Pantothenic Acid), vitamin B6, vitamin B9, vitamin E, and zinc? In fact, pecans have more vitamin E than any other nut!!! …And pecans are the only tree nut native to America!