Pumpkin 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.
Find it online: https://staging.naderboraie.com/2014/11/pumpkin-pecan-milk/