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The Best Ever Vegan Pecan Milk
Have you ever tried pecan milk?!
There are so many dairy free milks available at stores and coffee shops everywhere you go, but pecan milk is one that isn’t as well known quite yet.
You might find it on the rare occasion, but it’s quickly becoming one of my very favorite dairy alternatives, so I decided to make my own!
Homemade milk is not only easy, it’s also much more budget friendly and healthy than store bought.
Pecans have a very strong flavor, so if you’re not a fan you probably won’t love this milk. However, if you love pecans you’re going to be obsessed with this recipe!
Toasting the pecans yields an even stronger flavored milk, and adding a bit of natural sweetener and a hint of vanilla creates the most delicious, creamy, healthy milk.
How to Make Homemade Pecan Milk
Toasting the Pecans
If you want a very flavorful milk, I highly suggest taking the 8 minutes to toast them at 350 degrees on a baking sheet!
It takes so little time and enhances the pecan flavor so nicely, they’re also just nice to snack on once lightly toasted, so add some extra if you want to eat some too.
Making Dairy Free Nut Milk
Add your pecans, salt, vanilla, maple syrup and half the water to the strongest blender you have. There’s really no need to soak pecans I’ve found, they’re a pretty soft nut and blend easily enough.
Blend for about 1-2 minutes until there are no visible pecan pieces. Add the remaining water and blend for 20-30 seconds more, it should be nice and frothy!
Now you want to strain the milk so there is no nut bits and so it’s silky smooth. The very best way to do this is with a cheesecloth, they’re super cheap and make this process so simple.
If you don’t have one, there are still other things you can use for this step! Follow this link for more ideas on how to strain the milk.
Once complete, go ahead and use a funnel or carefully pour the milk into a bottle. It keeps in the fridge for about 5 days, I like to drink mine in this time frame.
Enjoy super smooth and healthy pecan milk!
Easy Dairy Free Milk Recipe
Homemade nut milk has so many benefits – there’s no weird gums or additives, it’s much cheaper, you can control the flavor and sweetness level, and you can reduce waste by using glass bottles and reusable bags for the nuts!
It’s so easy to take a Sunday night and make this milk, and I try to do it as often as possible to save some money. Anyway, anything homemade is always better in my book!
I also use this milk in my Maple Pecan Latte if you want to check it out.
This recipe is:
- Easy to Make
Check out these yummy recipes to pair with your homemade milk!
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- 1 Cup Pecans
- 2-3 Tbsp Maple Syrup
- 4 Cups Water
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Salt
- Preheat oven to 350 degrees.
- Roughly chop pecans and arrange on a baking tray covered in aluminum foil or parchment paper.
- Bake for 5-8 minutes, stirring half way through. (baking optional for a stronger flavor)
- Place pecans into a blender with maple syrup, salt, vanilla and 2 cups of water.
- Blend for 1-2 minutes until smooth and frothy, add remaining water and blend for 20-30 seconds.
- Strain by pouring milk into a bowl lined with cheese cloth. Gently squeeze cheese cloth until all liquid is in the bowl.
- Pour into a container and store, sealed, in the fridge for up to 4-5 days.
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Amount Per Serving: Calories: 96