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
Hi, This site popped up as I was looking for pecan milk recipes…I wonder if I could use pecan meal?? It is the texture of cornmeal…It is 100% pecans and much less expensive than pecan pieces…The supplier I buy my pecans from sells it for about $4.00 a pound…I think it would be great but was wondering about the soaking step and if that could be skipped since the pecans are already ground up…Thanks !! Here in the Bluegrass state we say “puh cahn” or at least in my neck of the woods, but I’m from Florida originally sooo….
Hi Teresa!
Interesting question! I never thought about using pean meal! I think it’s definitely worth experimenting with, though I do recommend soaking it for 30 minutes or so. Let me know how you make out! I’d love to hear how the pecan meal works!
Good luck!! xo
OMG – LOVE! I can’t wait to make my own pecan milk now. Was researching nut milks for a copywriting project and stumbled upon The Toasted Pine Nut… needless to say now I want to read everything and I’m not getting much writing done. Gorgeous IG too. 🙂
Yay!! Thank you! Let me know how you make out with the nut milks! It’s addicting!! xo
Would it be weird to boil the water that the nuts soaked in to add back in or is it too gritty? The color of the pecan soaking water looks so rich!
Ah I totally know what you mean!! I think boiling it and reusing it would totally be fine and add more to the flavor! I think in the end it won’t be gritty because you strain it, so it should be delish! Hope you love it!! xo
what do you do with the remaining pecan pulp?
You can make some energy balls like how I did for the almond pulp in this recipe: https://thetoastedpinenut.com/chocolate-peanut-butter-almond-milk/
All the directions and measurements should be the same, just sub in your pecan pulp! xo
Try it without straining the pulp out sometime… you might not go back 😉
Whoa! Gotta try 🙂