02 Nov Pumpkin Pecan Milk (raw option)
In honor of the fall season the pumpkin craze that comes with it, along came this Pumpkin Pecan Milk! Creamy and dreamy, sweet, and such a rich flavor. To me, this tastes like a pumpkin spice latte, but BETTER! If you would like to make this fully raw, you can use fresh peeled pumpkin.
Infused nut milks have been the craze in my home lately. I used to only create plain nut milks, then “add flavorings” in the form of a smoothie, but I was inspired by Celena from Raw nut Milk to create herb and spice infused nut milks and flours (*see note below).
For this recipe, I used my handy dandy nut milk bag that I purchased at my local health food store, a similar one can be found here. If you do not have one, or don’t wish to spend money on one, try using a fine mesh strainer. It may not come out as smooth and pulp-free as would a milk with a nut milk bag, but it will surely get the job done. I have also seen nut milks being made in slow juicers! I have made almond milk before in my juicer, but I have not yet tried it with pecans, I’m sure it will work! I learned how to do this from John Kohler.
*To create nut flours, simply take the pulp and dry it in a dehydrator or oven (at the lowest temperature with the door cracked open). You can then use the flour for baked goods, granola, etc. Get creative!
Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos and share them!
PrintPumpkin Pecan Milk
- Prep Time: 2 hours
- Cook Time: 20 mins
- Total Time: 2 hours 20 minutes
- Yield: 3-4
- Category: Beverages
- Cuisine: Vegan, Raw Vegan
Ingredients
- 1 cup pecans, soaked
- 3 cups filtered water
- 1/4 cup pumpkin purée*
- 3 medjool dates
- 1/2 tsp pumpkin spice
- 1/2 tsp maple extract or 1 1/2 tsp maple syrup (optional)
Instructions
- Soak the pecans for at least 2 hours, preferable overnight.
- Add all of the ingredients to a high speed blender and process until smooth.
- Strain using a nut milk bag. Save the pulp for use in desserts, oatmeal, or dry it into a flour!
- Will keep for 3-4 days in the fridge.
Notes
I used a nut milk bag that I purchased at my local health food store, a similar one can be found here. If you do not have one, try using a fine mesh strainer. It may not come out as smooth and pulp-free as would a milk with a nut milk bag, but it will surely get the job done.
If you would like to make this fully raw, just use 1/4 cup of fresh peeled pumpkin.
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