Glass of pecan milk with scattered pecans

Pecan Milk

Pecans are full of vitamins and minerals like calcium, magnesium, and potassium, which help lower blood pressure and boost brain health. Their naturally buttery texture makes for an ultra-creamy, dairy-free milk.
Experience level: Beginner


  • 1 cup raw pecans
  • 1 cup water, plus additional for soaking
  • ⅓ cup medjool dates
  • 1 cinnamon stick

Serves 2. 

Product Needed

Kuvings Whole Slow Juicer, assembled with the juicing strainer.


  1. Soak the pecans, medjool dates, and cinnamon stick in a medium bowl with about 2 cups of water.
  2. Cover and place in the fridge for at least 8 hours or overnight.
  3. Remove the cinnamon stick.
  4. Close the juicer's smart cap. Add the dates and a small portion of nuts to the slow juicer. Then, add an equal amount of fresh water. Continue alternating between the nuts and 1 cup of water, small equal-sized portions at a time. Work slowly to give the juicer enough time to process the nuts. 
  5. Open the smart cap to release the pecan milk. If desired, strain the milk for a thinner texture. Store airtight in the refrigerator for up to 3 days.


You can combine pecans with walnuts or almonds to create a flavorful multi-nut milk.

Recipe and photo by theallnaturalvegan.