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+ servings
pecan milk

Easy Maple Pecan Milk

Jenna Volpe, RDN, LD, CLT
This vegan maple pecan milk is easy, sweet, rich, indulgent, heart-healthy, gut-friendly, and silky smooth!
Prep Time 5 mins
Total Time 15 mins
Servings 8 people

Equipment

  • Measuring utensils (optional)
  • Mason jar
  • Vitamix/ Blender / Nutri-bullet / Magic Bullet

Ingredients
  

  • 1 cup raw pecans For nut allergies use hemp seeds and cut the salt in half, although I have not tried this out personally.
  • 6-8 cups spring water/filtered water
  • 1/3 cup real maple syrup Or soaked dates or liquid sweetener of your choice. I have a sweet tooth so I use 1/2 cup and it tastes like a vanilla milkshake. :-D 
  • 1 tsp vanilla extract Optional
  • 1 tsp salt Optional

Instructions
 

Part 1: Soaking pecans

  • Combine pecans, 1 teaspoon salt and 1 cup water in a mason jar.  Shake it well, cover it tightly and store in a cool dark place like a cabinet for 7-12 hours / overnight.  This helps to extract the phytic acid from the pecans into the water, and it also prepares them so they will easily turn into a “milk” consistency.

Part 2: Blending

  • Strain the salt water from the pecans. 
  • Transfer the strained pecans to Vitamix/blender, and add remaining water (you may need to divide everything into two equal portions depending on the size of the blender).
  • Add vanilla and a tiny pinch of salt to bring out the flavors. Blend on low, then gradually increase to medium and then high speed for 3-5 minutes. It should be well blended enough that when you run it through a fine sieve, there is no pulp and no need to use a nut milk bag!
  • Transfer to a container, seal with a lid and store in the fridge for up to 3-4 days.
Tried this recipe?Let us know how it was!