Dairy-Free Pecan Milk
Prep time
Total time
This recipe is adapted from the Pure Nut Mylk recipe in the 2nd Edition of my flagship book, Go Dairy Free: The Guide and Cookbook! Please note that the Prep time is hands on time only. Allow ample time for the pecans to soak.
Recipe type: Drinks
Cuisine: American
Serves: 4½ cups
  • 1 cup raw pecans (halves or pieces)
  • 4 cups water, plus additional for soaking
  • 1 tablespoon maple syrup (see post above for Sweetener Options)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  1. Put the nuts in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for 6 to 24 hours. Drain and rinse the nuts.
  2. Put the soaked nuts in your blender with about 2 cups of the water. Blend until smooth and creamy, about 2 minutes. Add the remaining 2 cups water and blend until smooth, about 1 minute.
  3. Pour the milky mixture through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
  4. Return the milk beverage to your blender and blend in the maple syrup, vanilla, and salt, until combined.
  5. Store in an airtight container in the refrigerator for up to 1 week. Stir before each use; it will separate as it sits.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pecan-milk