Pecan milk differs from almond milk because pecans don’t leave a gritty pulp behind. In fact, you don’t have to strain pecan milk! When you blend pecans with water, the end result is a creamy, delicious, no-waste nut milk. Additionally, pecan milk is rich in fiber! The only downside to this nut milk is that pecans are not cheap, but the taste of this milk is worth every cent.
- Prep Time: 5m
- Total Time: 5m
- 1 c raw pecans
- 4 c filtered water, divided
- 1 1/2 tbsp. grade A maple syrup (plus more to taste)
- 1/2 tsp. alcohol-free vanilla extract
- pinch of sea salt (optional)
- Add the pecans to your blender with two cups of water and blend until you get a smooth and creamy consistency.
- Pour in the remaining two cups of water, maple syrup, vanilla extract, and a pinch of sea salt and blend again. The sea salt is optional but it really enhances the other flavors. Taste the pecan milk and add more maple syrup if you need it sweeter.
- Serve immediately. It is best to pour it into a glass jar and refrigerate it for 30 minutes before enjoying, though. It will stay fresh in a glass jar in the fridge for up to five days. It will separate, but just give it a shake when ready to serve.