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one green planet

Recently I had this absolutely amazing cold-pressed pecan milk. I was raving about it so much I passed the bottle around to pretty much everyone who was within 3 feet of me to try it. Then I sent my husband a whole bunch of photos of it with the caption “PECAN MILK!!!!”. So obviously I had to recreate it at home. I clearly don’t have a cold-press juicer just lying around so I’m using my trusty blender for this one.

Maple Pecan Milk [Vegan]

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Ingredients

  • 2 cups of pecans, soaked overnight or soaked in boiling water for 30 minutes
  • 3 cups of water
  • 1 vanilla bean pod, split and the seeds scraped out
  • 2 tbsp maple syrup
  • 1/4 tsp cinnamon (optional)
  • Pinch of salt

Preparation

  1. Drain and rinse the soaked pecans. Add them to the blender with the water and blend on high until smooth.
  2. Pour the liquid into a nut milk bag over a large bowl and squeeze out as much liquid as you can. Discard the pulp or use it in baking.
  3. Pour the milk back into the blender and add the vanilla, maple syrup, cinnamon and salt.
  4. Blend until combined. Pour into a bottle and chill in the fridge.


About The Author

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Sarah Pether

See My Recipes

Sarah decided overnight to become vegan and her health problems like eczema and chronic headaches plagued her for years disappeared. She started her blog, Soy Division, to share recipes, tips, and reviews. Sarah is a big fan of dark chocolate, avocados, using too much garlic, and finding the perfect vegan mayonnaise.

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