Pecan Milk

I’ve been making my own Almond Milk and Meal for over a year now. It is one of the simplest, most reliable and most money-saving food tricks I’ve discovered. But with my new pecan orchard giving me absolutely free pecans I figured I might be able to improve on this success by making Pecan Milk and Meal.

So I soaked the nuts over night to get off the enzymes which stop absorption of all the goodies by human guts, The pecans didn’t increase in volume like the dried almonds – 1/2 cup nuts yielded 1/2 cup nuts after a night of soaking and then draining.


Next I blended my nuts with clean water (not the water they soaked in) at a 1-3 ratio (1/2 cup of nuts to 1 1/2 cups water) the same ratio I use with almonds.


Then sieved them yielding 1 1/2 cups of pecan milk…


and no pecan meal 😦


The pecan milk is much thicker than the almond milk. The flesh of the nut crushes into a pulp more than grinds into meal; presumably because the pecan nut is fresh, not dried. I did a couple more batches with larger quantities and ended up with some pecan meal, less than what I’d get with dried almonds, but still some meal. So I get great milk (very creamy and the taste is fantastic) and a fair amount of meal. Since it’s totally free I’m not complaining but I may use less meal in my baking as a result. A small price to pay for something so natural, fresh, tasty and cheap (as in free).


About Laura Rittenhouse

I'm an American-Australian author, gardener and traveller. Go to my writing website: for more. If you're trying to find my gardening blog, it's here.
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4 Responses to Pecan Milk

  1. pattigail says:

    wow! I had no idea it was that easy! Of course pecans are not free for me, but I still might try it. Almond milk is the same? Soak overnight, miix with water (1:3) and blend? And you get almond meal as well? Now all I need is a few nut trees!

    • It is that easy. Almond milk is the same – super easy (you can follow the link in the text above to my Almond milk post). I will use almonds again when I run out of pecans because almonds are so much cheaper, at least in Sydney. I’ve also had cashew milk made this way which is really creamy (and produces no meal) and works as a cream substitute in things like pasta dishes.

  2. Oh lucky you with free pecans, and I think they are the easiest nuts to shell.

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