Homemade Pecan Milk
Breakfast

Homemade Pecan Milk

5 min4 servingsSource: Minimalist Baker

Prep Time

5 min

Cook Time

0 min

Total Time

5 min

Creamy, naturally sweet homemade pecan milk made with just a few simple ingredients. Perfect for coffee, cereal, smoothies, or drinking straight.

  • 1 cup raw pecan halves, soaked 4 hours or overnight
  • 3 1/2 cups filtered water
  • 2 pitted Medjool dates (or 1 tablespoon maple syrup)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  1. 1

    Drain and rinse the soaked pecans. Discard the soaking water.

  2. 2

    Add the pecans, filtered water, dates, vanilla extract, and sea salt to a high-speed blender. Blend on high for 60 to 90 seconds until completely smooth and creamy.

  3. 3

    Place a nut milk bag or fine mesh cheesecloth over a large bowl or pitcher. Pour the blended mixture through, squeezing firmly to extract all the liquid. Discard the pulp or save it for baking.

  4. 4

    Transfer the pecan milk to a sealed jar or bottle. Refrigerate and use within 4 to 5 days. Shake well before each use as natural separation will occur.

Recipe Source

Minimalist Baker
pecan milkdairy freeveganplant milkbeverage

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