This is an overhead image of two glasses of pecan nut milk. The glasses sit on a marble circle cutting board on a grey surface. There are copper straws in the cups of pecan milk. Raw pecans are around the glasses of milk. Recipe
GF Gluten-Free DF Dairy-Free V Vegan

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.

Prep: 12-24 hoursCook: 5 min to blend and strainTotal: 24 hours
Servings: 3 cups 1x


  • 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)


  1. Soak the pecans for 12-24 hours. The longer they soak, the creamier the milk is.
  2. Drain the nuts and discard the water they were soaking in.
  3. In a blender, place the pecans, 3 cups water, salt, and sweetener (if desired).
  4. Blend for about two minutes.
  5. 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.
  6. 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
© The Toasted Pine Nut