This pecan milk recipe is easy to make and creates a creamy, flavorful homemade nut milk. It’s an easy dairy-free milk substitute, made with only a few ingredients. Pour this homemade nut milk over cereal, use it in smoothies, or even add it to your favorite hot beverages, like coffee or teas.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Raw pecans — This recipe begins with raw pecans. I regularly buy the big bags from Costco because I love using pecans in my recipes…besides eating them plain as a snack too.
- Water — Of course, any nut milk will include water. I used filtered water usually, but at times I have used water from the tap. It depends on your water. If yours has a strong taste (hey, I have lived in Missouri my whole life and have experienced some strong water flavors!), filtered is best.
- Maple syrup — Adding maple syrup is completely optional, but it is just a bit and it does enhance the flavor. If you’re going to be using this milk mostly for baking, you may not need it, but if you want to add it to your coffee or drink it with some cookies, a bit of syrup helps. Use Monkfruit if you want to keep the carbs extra low.
- Vanilla extract — I love adding a bit of vanilla extract here to add flavor.
- Sea salt — You’d be surprised what just a little bit of sea salt can do for nut milk. It enhances the other flavors of the milk perfectly.
- Cinnamon — Another optional ingredient, but I highly recommend adding a pinch of cinnamon. Pecans and cinnamon go well together, so it’s only natural to add them here.
How to Make Pecan Milk
- Add all ingredients to a blender jar and pulse until creamy
- Transfer the milk to a lidded jar (like a mason jar) and store it in the fridge.
Pecan milk is one of my favorite homemade nut milk recipes because it’s so simple to make. No soaking the nuts. All you need is a high-speed blender. Personally, I think pecans are soft enough that you could even make this nut milk with any blender!
OK. Don’t blink or you’re going to miss today’s instructions. That’s because there’s so few of them. Yes, that’s a small-town joke, but I think it works here too.
There are only two steps to making this milk. Let’s do this!
Step One: Add Ingredients to a Blender
Add all ingredients to a blender jar and then pulse until creamy.
Wait! Are you wondering how long to soak pecans before milking them? Pecans are such a tender nut that I find it unnecessary to soak them first. That said, if you don’t have a high-speed blender, soaking your pecans for an hour before adding them to the blender can be helpful.
I like to use a rubber spatula to push down any ingredients along the side of the blender. Then pulse again. Repeat this as necessary to get nice, smooth milk.
Step Two: Transfer to Lidded Jars
Transfer the milk to a lidded jar(s) (like a mason jar) and store it in the fridge. It will keep in the fridge up to 5 days, but be sure to shake it before serving as the ingredients will settle.
Can you freeze pecan milk?
You can freeze pecan milk but it does change the consistency enough that I don’t recommend drinking it straight in a glass. However, I use defrosted pecan milk in my smoothies, baked goods, and poured over cereals.
I think the nutritional benefit to homemade pecan milk is better than what you’ll see from many store-bought nut milk recipes. First of all, I’m not even recommending straining this milk which means you’re getting pure pecan goodness in every glass.
You’ll find pecans are a powerhouse of nutrition, thanks to the vitamins, minerals, and other phytonutrients they deliver. I love eating pecans raw as a snack, so I knew I’d love this pecan milk.
This recipe creates 8 servings, each of which delivers only 89 calories, 9g of fat (the healthy kind), 51mg of potassium, and only 2g of carbs.
That makes pecan milk a nice addition to your low carb or vegan keto diet.
Favorite Pecan Recipes
You may have noticed that I love pecans. That means I have my fair share of favorite pecan recipes too.
I find this nut milk so creamy, I also love serving it in my tea-infused hot chocolate.
- 1 cup raw pecans
- 3 cups water
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- ⅕ teaspoon sea salt
- pinch cinnamon
- Add all ingredients to the blender jar and pulse until creamy, using a rubber spatulata to scrape down the sides of the bowl as needed.
- Transfer the milk to a lidded jar (like a mason jar) and store in the fridge. It will keep in the fridge up to 5 days, but be sure to shake it before serving as the ingredients will settle.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.