Pecan Milk

Yield: 4 (makes 1 quart) Servings Prep Time: 2 hours Cook Time: 0 mins

Rich and buttery pecans make the most delicious nut milk and it’s easy to do in a blender. You can make different variations by lightly toasting the pecans before blending and adding the flavorings of your choice. Keep on hand in the refrigerator for up to five days.

By American Pecan Promotion Board

Ingredients

3/4 cup raw pecans
3 cups water, plus additional for soaking
1 teaspoon vanilla extract
2 teaspoons maple syrup
1/4 teaspoon kosher salt

Preparation

Place the pecans in a bowl and cover them with water. Let them soak for 30 minutes, then drain. (Pecans can be soaked in refrigerator for up to 24 hours to achieve the creamiest consistency.)
In a blender, combine the soaked pecans, 3 cups water, vanilla extract, maple syrup, and kosher salt. Blend on high for 2 to 3 minutes until creamy.
Refrigerate about 1 hour until the liquids and solids separate. Strain the pecan milk through fine mesh strainer into a sealable 1-quart jar, using a spatula to push liquid through as necessary. Seal the top and refrigerate until cold; stores refrigerated for up to 1 week. Shake well before serving, as milk may separate over time.

Notes: For flavor variations, consider adding additional vanilla or maple syrup to taste, adding a sprinkle of cinnamon before blending, or using pecans that have been lightly roasted for 10 minutes at 350 degrees F.
Use this pecan milk recipe as a base for other recipes including Pecan Peppermint Hot Chocolate, Vegan Pecan Chai Latte, Vegan Pecan Eggnog and Green Apple Pecan Smoothie.

Nutrition Facts

Calories	140	Carbs	5g
Fat	13g	Fiber	2g
Saturated Fat	1g	Protein	2g
Sodium	130mg

Pecan Milk

Ingredients

Preparation

Nutrition Facts

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