Homemade Pecan Milk
  • 2 cups raw pecans
  • 8 cups cold, filtered water, divided
  • 2 pitted dates (or more, to sweeten), optional
  • pinch of pink himalayan sea salt, optional
  1. Place pecans in medium bowl. Add 4 cups water. Cover and allow pecans to soak 8 hours or overnight.
  2. After soaking, drain and rinse pecans.
  3. Transfer pecans to blender. Add 4 cups cold, filtered water. Blend on medium-high speed about 30 seconds. Add dates (if sweetening) and a pinch of sea salt, if desired. Blend additional 30 seconds to 1 minute.
  4. Strain pecan milk through cheese cloth or a nut milk bag placed over a medium bowl. Using your hands, twist cheese cloth/nut milk and squeeze all liquid from remaining nut pulp.
  5. Transfer pecan milk to storage container and refrigerate. Use milk within 1 week.
You can flavor your nut milk however you wish. Try adding a sprinkle of ground cinnamon or a bit of vanilla extract!

Save nut pulp after straining milk if desired. It will keep in airtight container in the refrigerator a couple of days if you aren't baking right away! My favorite use for it is to bake Gluten Free Pecan Sandies - the recipe can be here found on my blog!
Recipe by Heart & Stove at https://heartandstove.com/homemade-pecan-milk/