Pecan nut milk is going to be the dreamiest, dairy-free nut milk that has entered your life. I love nut and seed milk recipes (check out my dairy-free nut and seed milk recipes roundup post). As much as I love dairy milk, I think it’s really fun to switch it up.
I feel like this is more pecan cream, or pecan milkshake. I’m dying to freeze it or try to make some ice cream out of it because it is so flavorful and so decadent and oh so creamy and delicious.
Ok, I just talked to my scientific consultant (aka husband) and he said it might get too icy for ice cream. Bummer. I’m sure there’s a way to keep it creamy and delicious while freezing it, right?
Ingredients you need to make this homemade pecan nut milk:
- Pecans: You want raw, un-roasted, unsalted pecans.
- Water: We’re going to need about 7 cups. We need about 4 cups for soaking the pecans and then we’ll discard that water and then blend it with a fresh 3 cups of water.
- Salt: Just a bit
- Sweetener: I go for agave nectar, but you can sub in honey or maple syrup if you prefer. Or, if you want to go for the unsweetened route, you can leave it out completely!
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How to make Homemade Pecan Nut Milk:
Soak. Soak the pecans for 12-24 hours. The longer they soak, the creamier the milk is. Drain the nuts and discard the water they were soaking in.
Blend. In a blender, place the pecans, 3 cups water, salt, and sweetener (if desired). Blend for about two minutes.
Strain. Pour the blended milk through a strainer into a bowl or jar. I used a cheese cloth and found this to be great because you can squeeze the liquid through with your hands while straining out any larger pieces.
Chill. Place the jar of strained milk in the fridge until ready for consumption.
Recipe
Homemade Pecan Nut Milk
Let’s make creamy pecan milk at home! It’s the perfect homemade dairy-free alternative and a surprisingly indulgent treat. Soaking the pecan nuts for 12-24 hours before blending yields the best results.
Ingredients
- 1 cup raw pecans
- 4 cups water, for soaking and discarding
- 3 cups water
- 1/2 teaspoon sea salt
- 2 tablespoons agave nectar (optional, honey coconut nectar, or maple syrup also works)
Instructions
- Soak the pecans for 12-24 hours. The longer they soak, the creamier the milk is.
- Drain the nuts and discard the water they were soaking in.
- In a blender, place the pecans, 3 cups water, salt, and sweetener (if desired).
- Blend for about two minutes.
- Pour the blended milk through a strainer into a bowl or jar. I used a cheese cloth and found this to be great because you can squeeze the liquid through with your hands while straining out any larger pieces.
- Place the jar of strained milk in the fridge until ready for consumption.
Nutrition Info:
- Serving Size: 1 cup
- Calories: 110
- Sugar: 11g
- Sodium: 319mg
- Fat: 7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.7g
- Protein: 1g
- Cholesterol: 0mg
Enjoy!! xo
How long does the pecan milk last in the fridge?
I made it and it was very good!
Awesome! I’m so happy you like it! It usually is good for about 1 week in your fridge. If any separation occurs just give it a little shake before you pour 🙂 Enjoy!!