2-minute Pecan milk!

Pecan milk

Pecan Milk that takes just 2 minutes to make2-minute Pecan Milk

To be perfectly honest, I used to think that people who made their own nut milk at home were on another level of the domestic goddess scale. That was until I discovered that making your own nut milk has never been easier, with this super simple quick recipe.

Pecan milk doesn’t require straining or fancy equipment, unlike almond milk, and these nuts don’t even need to be soaked if you’re in a rush. However, soaking nuts makes them more digestible, easier to blend, and considerably improves the smooth texture in my opinion.

The result is a delicious, buttery yet rich flavour, not to mention that from a nutritional standpoint, it’s rich in protein, fibre and Vitamin E.

Making your own plant-based milk has so many benefits, from our health to the environmental to our preferences such as taste and consistency. From a health point of view, you can eliminate any additives such as emulsifiers, stabilisers, preservatives, gums and thickeners, all of which can wreak havoc on our gut microbiome (the friendly bacteria that live in our gut). You can make a simple milk from almonds, water and a pinch of sea salt if you like, and skip the junk!
From a sustainability perspective, you can reduce your carbon footprint and minimise waste from the mill carton as well as the environmental cost of the production and transport of the raw ingredients and the finished product. 
In terms of taste, we can make our milks as “nutty” or “oat” as we like, adjusting proportions of ingredients to water depending on our preferences for a thinner or thicker consistency. We can also add a drop of vanilla or a small splash of maple syrup for a touch of sweetness without having to buy a heavily sweetened plant-based milk.

Perfect to sip on its own, blended into a Green Smoothie or a Mint Chocolate Chip Milkshake, poured over my homemade granola (like this Chocolate Quinoa Granola, this Coconut Almond Butter Granola or my classic Nutty Cinnamon Granola and whisked into a homemade Matcha Latte. See ideas for Upgraded Pecan Milk below!

Whilst I know that pecans are not the cheapest of nuts, I think they are worth every penny, and I’m sure you will all agree when you take your very first sip of this creamy deliciousness! To save a bit of cash, try switching up a third or half or the pecans for cashews.

This was my first attempt at a pecan-based recipe, and turned out to be a mega hit, so I kept experimenting with this nut and came up with this Pecan Pie Granola, as well as Banana Bread Pecan Muffins which I’m obsessed with!


(Makes 2 tall glasses)

  • 1/2 cup raw or freshly roasted pecans
  • 2 cups water, divided
  • 1 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • Sea salt, to taste


1. Optional but recommended: soak your pecans in 1 cup of water for 2-4 hours. If you don’t have the time/patience, feel free to skip this step.

2. Rinse the pecans (soaked or not) under running water, then place the nuts in a blender and with 1 cup of water and blend until creamy (about 30 seconds).

3. Add the remaining 1 cup water, maple syrup, cinnamon, vanilla and a pinch of salt (to bring out the other flavours). Blend again to combine.

4. Best served chilled. This will keep in the fridge for up to 5 days. Stir before serving as pecan milk will separate over time.

– Extra nutty: To enhance the intensity of pecans’ nutty taste, try using freshly roasted pecans instead of raw ones – just pop them in the oven on 170C for 5-10 minutes!

– Chocolate pecan milk: Add 1 tablespoon of cacao powder to the blender.

– Sweet pecan milk: Chop up a couple of juicy Medjool dates and add to the blender for some natural sugar.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!


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