Homemade Pecan Nut Milk

Name: Homemade Pecan Nut Milk
Cook time: 24 h
Total time: 24 h
Cuisine: American
Ingredients: 1 cup raw pecans; 4 cups water, for soaking and discarding; 3 cups water; 1/2 teaspoon sea salt; 2 tablespoons agave nectar (optional, honey coconut nectar, or maple syrup also works)

6 steps

Cook:24h

Let's make creamy pecan milk at home! It's the perfect homemade dairy-free alternative and a surprisingly indulgent treat. Soaking the pecan nuts for 12-24 hours before blending yields the best results.

Updated at: Thu, 21 Nov 2024 10:14:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories239.4 kcal (12%)

Total Fat24.9 g (36%)

Carbs4.8 g (2%)

Sugars1.4 g (2%)

Protein3.2 g (6%)

Sodium243.8 mg (12%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 cupraw pecans

4 cupswater

for soaking and discarding

3 cupswater

½ teaspoonsea salt

2 tablespoonsagave nectar

optional, honey coconut nectar, or maple syrup also works

Instructions

Step 1

Soak the pecans for 12-24 hours. The longer they soak, the creamier the milk is.

Step 2

Drain the nuts and discard the water they were soaking in.

Step 3

In a blender, place the pecans, 3 cups water, salt, and sweetener (if desired).

Step 4

Blend for about two minutes.

Step 5

Pour the blended milk through a strainer into a bowl or jar. I used a cheese cloth and found this to be great because you can squeeze the liquid through with your hands while straining out any larger pieces.

Step 6

Place the jar of strained milk in the fridge until ready for consumption.

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