Homemade Almond Pecan Milk Recipe

By Amanda Paa – Updated July 6, 2021
4.50 from 2 votes
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This post may contain affiliate links. Please read my disclosure policy.

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.

HOW TO MAKE HOMEMADE NUT MILK WITH STEP-BY-STEP PHOTOS {plus a recipe for almond pecan milk}

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.

Homemade Almond Pecan Milk recipe : dairy-free milk, plant milk
Homemade Almond Pecan Milk recipe : dairy-free milk, plant milk

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.

HOW TO MAKE ANY HOMEMADE NUT MILK, with easy step-by-step instructions

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!

HOW TO MAKE ANY HOMEMADE NUT MILK, with easy step-by-step instructions
HOW TO MAKE ANY HOMEMADE NUT MILK, with easy step-by-step instructions
HOW TO MAKE ANY HOMEMADE NUT MILK, with easy step-by-step instructions
Homemade Almond Pecan Milk Recipe: step by step photos of how to make all nut milks.
HOW TO MAKE HOMEMADE NUT MILK WITH STEP-BY-STEP PHOTOS {plus a recipe for almond pecan milk}
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Homemade Almond Pecan Milk Recipe

A creamy plant-based milk made from pecans and almonds.
4.50 from 2 votes
Prep Time :5 minutes
Cook Time :4 minutes
Total Time :9 minutes
Yield: 3 cups
Author: Amanda Paa



  • 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


  • 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.


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.

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January 26, 2017


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  1. Yolande Labbe

    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.

  2. Stephani @ In Fine Fettle

    I am obsessed with this recipe. I adore it every time I make it. So much better than store-bought almond milk!

    • amandapaa

      Hooray! I’m so glad you like it. I make it every week too. :)

  3. Ellie

    Great recipe! Where did you buy the large glass bottle for storing the nut milk?

  4. Sophie

    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

    • amandapaa

      Thank you Sophie! I can’t stop making it. The pecans add so much creaminess! And I love the flavor. xo

      • Tayyibah Amatullah

        5 stars
        It’s really delicious. Thank you for sharing such an easy and accessible recipe. We strained ours with cheesecloth.

        • Amanda Paa

          So glad you enjoyed it!

  5. Monica Le


    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… :)

    • amandapaa

      That means so much Monica! Happy to have you hear, and thank you for the kind words. xo

  6. lynn

    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!

    • amandapaa

      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.

  7. Kelsey @ Appeasing a Food Geek

    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