Homemade Almond Pecan Milk Recipe

this …

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.}

How to Make Homemade Almond Pecan Milk:

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.

Cleaning a Nut Milk Bag:

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!

Save This Recipe Form

Δ

Subscribe

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Send It!

Homemade Almond Pecan Milk Recipe

A creamy plant-based milk made from pecans and almonds.

4.50 from 2 votes

Rate Print SaveSaved

Prep Time :5 minutes minutes

Cook Time :4 minutes minutes

Total Time :9 minutes minutes

Yield: 3 cups

Author: Amanda Paa

Ingredients

• 1/2 cup raw almonds
• 1/2 cup raw pecans
• 6 cups filtered water divided
• 1/8 teaspoon salt
• 1 tablespoon maple syrup + 1 teaspoon vanilla extract, optional if you’d like to sweeten it

Cook ModePrevent your screen from going dark

Instructions 

• Soak nuts in 3 cups of water, covered, for a minimum of four hours, up to overnight.
• Drain and rinse nuts, then add to a high speed blender. Cover with 3 cups of water and add a pinch of salt.
• Blend for 40 seconds on high. Stop, then blend on high for another 40 seconds, until all nuts are broken down and mixture is relatively smooth. You’ll see bubbles at the top of the liquid.
• Place nut milk bag, open, in a large bowl. Hold it open with your hands, and pour 1/2 of the nut milk in. Squeeze the bag over the bowl, from gentle to hard, until all liquid is out. Repeat with remaining milk. Then make one last squeeze, with both hands, ringing out like a towel, to get all liquid out of nut milk.
• Pour into your glass bottle, and if you’d like to sweeten it, now is the time. Add maple syrup and vanilla, then put top on and shake. Refrigerate for up to 5 days. Each time you want to drink, make sure to shake thoroughly. It is normal for it to separate.

Notes

This is the nut milk bag I use. Cleans easy and great quality for $9. You can use any combination of nuts you want, just make they are raw and equal to 1 cup. Look at photos above and more details on each step above.