Step 1: squeeze pecan.
Step 2: squeeze another pecan, and repeat squeeze-process until enough milk is obtained.
Step 3: enjoy!
Okay, I'm kidding. But I did have to make that joke because Dad thought it was absolutely hilarious when he attempted to squeeze a pecan to make some fun of my dairy-free milk. I thought it was funny, too, Dad. You win.
Speaking of, have you heard of the dairy vs nondairy milk debate going on? My nutrition professor brought it up in class this week and I would love to hear your thoughts!
Never did I ever think I'd come so far in life as to whip up my own homemade nut milk on a bi-weekly basis. Fifteen years ago, I was writing "Slim Jim's" on my Christmas lists as my brother and I sucked down Mom's homemade oreo milkshakes (loaded with real-life oreos and non-vegan ice cream). My comfort foods during the winter months were Dad's leftover-ham mac n' cheese and "skinny noodles" (aka just packages of Ramen) with a side of salami and crackers topped with butter.
If you need some motivation, there it is.
Where the heck would I be now, had I continued to consume at least one Slim Jim per day, not to mention the nachos (that canned, shelf-stable "cheese" sauce gives me nightmares) I just had to have at my brother's basketball games, and the no-stir, definitely-not-natural, barely-even-peanutty peanut butter, name a few.
Alas, here I am. Cooking my own beans every week (I used to hate beans), drinking coffee at least once a day (used to hate that, too), blending kale and sometimes even cauliflower in my morning smoothie (but aren't veggies a dinner-only food? no), and soaking nuts for homemade nut milk on a bi-weekly basis.
What a transformation. What a life I live.
Still need a few more reasons to make the switch to homemade nut milks?
- Doing so can reduce the sugar content (many store-bought brands add sugar).
- Homemade nut milk = leftover pulp (i.e. almond meal for baking, and pecan meal is a thing, too, by the way).
- Doesn't pretty much everything homemade just taste 10x better than the other guy?
Use "HALEY10" for a discount on your new Ellie's Best reusable nut milk bags!
Makes ~5-6 cups
1 cup pecans (or any other nut)
6 cups water
Optional add-ins: vanilla extract, sea salt, cinnamon
- Soak 1 cup pecans in 6 cups water for at least 8 hours, or overnight.
- Blend (with any other optional add-ins) and strain, using Ellie's Best bag, into an airtight container/bottle and refrigerate.
- Spread pecan meal onto a baking sheet and dehydrate at 350F for 10-15 minutes, or until golden and crispy.
- Store pecan meal in an airtight container for up to one month.