Go Back

Pecan Milk

Non-dairy milk alternative, and also a nice pecan butter from strained milk.
Print Recipe
Prep Time 8 hours 5 minutes
Cook Time 15 minutes
Servings: 16 oz
Course: Drinks
Ingredients Equipment Method

Ingredients
  

  • 2 cups Pecans
  • 4 cups Water, divided
  • pinch Baking Soda
  • pinch Salt
  • 1/2 tbsp Vanilla
  • 2 tbsp Maple Syrup
  • 1-2 tsp Sunflower lecithin powder or oil to the blender with the nuts and water
Emulsifiers to prevent separation. Use one or all.
  • 1 tbsp Tapioca flour
  • Blend a few soaked cashews with the almonds

Equipment

  • 1 Blender / Milk Maker

Method
 

  1. Soak pecans overnight in 2 cups of water along with the baking soda and salt.
  2. Drain pecans. Add to pecans, 2 cups water, vanilla, syrup and lecithin to maker. Blend for nut milk 2 to 3 times. The more blending the less separation there will be.
  3. Strain the milk through a nut bag.
Emulsifier cooking method
  1. Simmer the strained milk with 1 tbsp of tapioca powder on medium heat for about 15 minutes. This is an optional step to help prevent separation.