Homemade Pecan Milk
Makes about 2 3/4 cups
Time 10 hr 15 min
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:
Ingredients
- 1 cup pecan halves
- Pinch fine sea salt (optional)
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:
Per serving: about 2/3 cup, 5 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 0g 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.
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Ingredients
- 1 cup pecan halves
- Pinch fine sea salt (optional)