How to Make Pecan Milk

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 in a bottlePecan Milk Recipe

Everyone 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.

pecans soaking in a jar

How do you make pecan milk?

  1. Soak 1 cup of pecans
  2. Blend pecans and fresh water continuously for 1-2 minutes
  3. 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.

pecan milk in a blender

If you like this guide to pecan milk, check out the others in this series:

Check out these recipes that use nut milk:

How to Make Pecan Milk

Prep Time 00:05 Inactive Time 04:00 Total Time 04:05 Yields 4 cups


  • 1 cup raw unsalted pecans
  • 4 cups filtered water
  • Pinch salt (optional)
  • 1 tablespoon maple syrup (optional)


  1. Soak your pecans in cold fresh water for at least 4 hours or overnight.
  2. Drain and rinse the pecans.
  3. 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.
  4. 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.

Recipe Notes

  1. These nuts are soft so they do not need to be strained. If however your blender is not able to get the milk fine enough, or to a consistency you are happy with you can certainly strain it! Do this with a clean thin kitchen towel or a nut milk bag.
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One comment on “How to Make Pecan Milk

  • 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!

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