Guide to Nut Milk: Pecan


2017 has me into the habit of making some of my own nut milks. It definitely tastes better than the grocery store’s that also generally have added emulsifiers and coagulants. And when you buy it organic, it’s not cheap.

If you’re up for this process once in a while, consider the bulk section of the grocery store to stock up on organic nuts.


  • 2 cups pecans, organic when possible
  • 8 cups filtered water


Soak pecans in 4 cups of filtered water overnight, drain and rinse. Add to a blender 2 cups of fresh filtered water and 1 cup of the soaked pecans. Blend on medium/high for 1-2 minutes, the result should be a superfine breakdown of the nuts.

This recipe is done in 2 batches because of the size of my blender, but if you have a blender that can handle it all at once, only do this next step once.

Pour the contents of the blender into a nut milk bag over a bowl with a pouring lip. Squeeze as much of the liquid as possible into the bowl, and save the pulp for later.

img_7226 If doing in 2 batches, repeat the previous step. 


When ready, pour the final product into a bottle and refrigerate. Separation in the fridge is normal, just shake before using.

If you prefer a flavored, sweeter nut milk, this is my suggestion:

  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 1 tablespoon coconut nectar


This recipe should yield about 1 cup of packed nut pulp. Save this in the refrigerator and use as a substitute in baked goods for almond flour. Because of the moisture, I don’t suggest using it for precise baked goods like cookies and pastries. Cakes, muffins, and other baked goods should be fine.

Need a suggestion to try this nut pulp with? Try a honeycrisp cake, the best gluten-free vanilla cake ever (in my humble opinion), or maybe a stack of grain-free matcha waffles or pancakes.


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