Here’s a terrific nondairy milk with the distinctive flavor of pecans. You’ll taste the natural tannins contained in these nuts; if you want to mellow it, stir a little agave nectar or honey and a few drops of vanilla extract into the strained milk. Watch our how-to video.
Special Diets:
Method
Place pecans in a bowl and cover by several inches with water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse pecans.
Combine pecans, 3 cups fresh water and salt, if using, in a blender and blend until very smooth.
Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag.
Discard pulp or save to use in baked goods, soups, oatmeal or smoothies.
Refrigerate pecan milk in an airtight container for up to 3 days and stir well before each use.
Nutritional Info
Serving Size
about 2/3 cup
Calories
5
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.