Homemade Pecan Milk tastes better than store-bought and couldn’t be easier to prepare! Simply soak nuts overnight, blend, and flavor as you wish! Tastes AMAZING in smoothies! Bonus – the leftover nut pulp can be used to bake Gluten-Free Pecan Cookies!
I’ve been drinking almond milk in place of dairy milk for quite a few years now. After hearing how easy it was to make your own nut milks at home, I ordered a nut milk bag. It has sat, unused, in my kitchen cabinets for months – until recently.
Homemade nut milks seem to be having a moment around social media. Good thing, too, since the sudden surge of nut milk posts inspired me to finally put that nut milk bag (I use & love this one) to good use!
Making your own nut milk really is as easy as soaking your nuts, draining, blending (another use for the fabulous Blendtec), and straining. That’s it! You can leave the milk as is or sweeten with a couple of dates, a sprinkle of cinnamon, or a hint of vanilla extract. Experiment with flavorings to find your favorite!
You can use this basic recipe with any type of nut – pecans, almonds, and walnuts all work wonderfully. I love nuts, but pecans are hands-down my favorite and I actually prefer homemade pecan milk over almond!
A final work on homemade pecan milk – do NOT throw away the leftover nut pulp after straining! You simply must try my Gluten Free Pecan Cookies (pictured above). They’re basically the reason why I keep making my own 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
- Place pecans in medium bowl. Add 4 cups water. Cover and allow pecans to soak 8 hours or overnight.
- After soaking, drain and rinse pecans.
- 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.
- 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.
- Transfer pecan milk to storage container and refrigerate. Use milk within 1 week.
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