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Three bottles of nut mylk and cold pressed juice surrounded by ingredients on a wooden table.

Maple Pecan Pie Milk

Course Dessert, Drinks
Cuisine American
Keyword maple milk, nut milk recipe, nut mylk, nutmilk, plant based milk, vegan milk recipe
Prep Time 10 minutes
Press Time 3 minutes
Total Time 13 minutes
Yield 48 oz
Servings 4
Calories 110 kcal
Author Robin Frey

Flavor Profile

*on a scale of 1-9

Sweet-Savory 3
Light-Bold 4

Ingredients

  • 11.25 oz water filtered
  • 3.75 oz pecans raw
  • 0.56 oz maple syrup
  • 0.18 oz molasses dark
  • 0.09 oz vanilla extract
  • 1 small pinch salt pink himalayan

Directions

8 Hours Before

  1. Put pecans in a container and fill with water to cover. Soak in refrigerator for 8-16 hours.

Recipe Instructions

  1. Drain the water from the pecans. Rinse, and drain again.

  2. Blend pecans with the 11.25 oz of filtered water.

  3. Add the slurry into the press bag and press.

  4. Whisk syrup, molasses, vanilla and salt into milk.

Recipe Notes

For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the pecans and water.