Easy Maple Pecan Milk
This vegan maple pecan milk is easy, sweet, rich, indulgent, heart-healthy, gut-friendly, and silky smooth!
- 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
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.