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I used to think people who made homemade nut milks were a little too obsessed with making all things from scratch. At the time I had just finished college, and was less concerned about ingredient lists, the convenience of storebought dairy-free milk was unbeatable, and it tasted good.
Then I had my first sip of homemade almond milk at a friend’s house. In an instant, I was buying my own nut milk bag to make it.
There was no question in my mind why people make their own. It was creamy, with a soft, milky, nutty flavor …… a “once you taste it, you’ll never go back kind of situation”.
Better yet, it’s easy to make! Giving you a jug of the most superior milk your giant cluster granola or oatmeal has ever had a chance to bathe in.
There’s a definite difference difference between fresh squeezed nut milk and store-bought, in both texture/body, and taste (specifically aftertaste). It’s like comparing skim milk to whole milk: a fuller body mouth feel, and unparalleled creaminess. In store-bought dairy free milk, I can also detect an artificial taste that comes from the emulsifiers and gums, found even in reputable brands.
This Almond-Pecan Milk recipe is my absolute favorite, after experimenting with many different nuts and seeds, from walnuts, brazil nuts, hemp seeds, cashews, etc. It’s rich, creamy, and smooth, with zero bitterness that can sometimes happen with other nuts.
I use half almonds and half pecans to keep the cost down, but if I’m feeling like a splurge, I’ll do all pecans. {And don’t feel limited. The ratio of nuts to water (below) can be used for any combination or single blend of nuts you’d like.}
1. Soak 1/2 cup raw pecans and 1/2 cup raw almonds in 3 cups of filtered water, for a minimum of 4 hours, up to overnight. The pecans will float to the top because they are so light, but just push them down and make sure they stay in the water.
2. Drain soaked nuts and rinse, then add to a high-speed blender with a pinch of salt, and cover with 3 cups filtered water.
3. Blend on high for 45 seconds. Stop, then blend for 40 more seconds, until all nuts are broken down and relatively smooth, with bubbles rising to the top.
4. Grab a large bowl and set nut milk bag (affiliate link) inside of it. Pour 1/2 of the liquid from the blender into it, holding the bag open with one hand. Pick up nut milk bag and squeeze into the bowl, using your hands to squeeze light to hard, making a fist. The milk will start to pour through the mesh.
5. Repeat with remaining liquid (leaving residual nut pulp in the bag). Then give one last squeeze with both hands, wringing it out like a towel, to get all the liquid out of the nut pulp. Pour your nut milk into a large glass bottle and store in the refrigerator. {If you want to add a little maple syrup and pure vanilla to sweeten, this is the time to do so.} Fresh nut milk will last up to 5 days, just shake each time you want to drink.
Be sure to wash your nut milk bag thoroughly with hot water and a little soap, rubbing in between your hands to wash all residue off. I let mine air-dry over a tall bottle of some sort (dishwashing liquid or wine). For ideas and recipes on how to use leftover nut milk pulp, this article has you covered!
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If you can afford it please get yourself a Juicer. I got a Hurom Juicer I soak my almond then put it through with the require amount of water. The nuts pulp get in my pulp container which I use to make wonderful cookie the milk come out ready to drink no need for a bag to mess up with. Plus you will be able to make your own juice. I just love my juicer. Yolande L.
I am obsessed with this recipe. I adore it every time I make it. So much better than store-bought almond milk!
Hooray! I’m so glad you like it. I make it every week too. :)
Great recipe! Where did you buy the large glass bottle for storing the nut milk?
Such a beautiful post, Amanda! (Especially that action squeezey photo!). Pecan milk isn’t one I’ve made often, but these photos make it look so gosh darn creamy, I think I need to try it again <3
Thank you Sophie! I can’t stop making it. The pecans add so much creaminess! And I love the flavor. xo
It’s really delicious. Thank you for sharing such an easy and accessible recipe. We strained ours with cheesecloth.
So glad you enjoyed it!
Amanda,
You need to know that I somehow *just* discovered your blog and started following you on social, and I LOVE your style. Your photography is gorgeous and your recipes look to die for… :)
That means so much Monica! Happy to have you hear, and thank you for the kind words. xo
The coffee place near us was featured in the NY Times for their homemade nut milk lattes. I guess it really does make a huge difference!
Oh, that sounds like a coffee shop I need to visit! I’ll have to look it up. It certainly makes a big difference. More than I ever imagined. Thanks for stopping by, Lynn.
I almost always make my own cashew milk (I’m doing a post on it soon!), but pecan milk is one that I haven’t done yet! Love that picture of you squeezing the milk out, action shot! xo
Breathtaking photos Amanda! And I’ve never tried pecan milk before! I have an inkling that I’d love it though ;) So I’ll be adding this to the recipe to-do list now! xoxo