Pecan Milk Recipe

1. Place the pecans in a bowl and cover them with water. Let them soak for 30 minutes, then drain. (Pecans can be soaked in refrigerator for up to 24 hours to achieve the creamiest consistency.)
2. In a blender, combine the soaked pecans, 3 cups water, vanilla extract, maple syrup, and kosher salt. Blend on high for 2 to 3 minutes until creamy.
3. Refrigerate about 1 hour until the liquids and solids separate. Strain the pecan milk through fine mesh strainer into a sealable 1-quart jar, using a spatula to push liquid through as necessary. Seal the top and refrigerate until cold; stores refrigerated for up to 1 week. Shake well before serving, as milk may separate over time.

Notes: For flavor variations, consider adding additional vanilla or maple syrup to taste, adding a sprinkle of cinnamon before blending, or using pecans that have been lightly roasted for 10 minutes at 350 degrees F.

Use this pecan milk recipe as a base for other recipes including Pecan Peppermint Hot Chocolate, Vegan Pecan Eggnog and Green Apple Pecan Smoothie.