I have been uploading the WFPB holiday recipe that I have been so excited to share. I mention in a lot of them the use of plant-based milk and wanted to post a new recipe for anyone who is looking for an alternative to the store-bought options or my cashew and walnut milk.
This recipe is pretty straight forward, and that is something I really enjoy about making my own plant-based milk. Personally, I do not strain my pecan milk. I find that I can blend it so smoothly in two minutes that I do not have many noticeable solids. And the way I store it in my quart jars allows me to shake it up before every use. If you want to strain it, you are more than welcome to and it doesn’t add much more complexity to a simple recipe like this.
If you go ahead and give this recipe a try, let me know what you think and share a picture on my Instagram or Facebook page of how it turned out for you.
