Ingredients

The following ingredients have 4 Servings
  • 1 cup raw or freshly roasted pecans (see notes!)
  • 4 cups water, divided
  • 1 to 2 tablespoons maple syrup, to taste
  • 1/2 teaspoon pure vanilla extract
  • Sea salt

Instruction

  • If you have soaked your pecans, rinse them in a fine-mesh sieve under running water. Place the pecans in your blender and add 2 cups of the water. Blend until the mixture is creamy and completely smooth, about 1 minute.
  • Add the remaining 2 cups water, 1 tablespoon maple syrup, the vanilla and a couple dashes of salt (salt just amplifies the other flavors). Blend again to combine. Taste, and add additional maple syrup if you’d like sweeter milk.
  • Serve immediately (I prefer my pecan milk chilled, so I add a few ice cubes to my glass) or refrigerate it, covered, for up to 5 days. Pecan milk will separate over time, so just whisk it back together before serving.