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Plant-Based

Strawberry Vanilla 
Pecan Milk

Pecans are chock-full of minerals and vitamins such as zinc, copper and iron. Zinc is essential for wound healing and immune function, while copper and iron help 
the body form red 
blood cells.

None
Kris Osbourne

Find more breakfast recipes here.

Servings
3 cups

Ingredients

  • 2/3 cup raw unsalted pecans
  • 1 tbsp pure vanilla extract
  • 1 tbsp Sucanat, or more, to taste
  • 2 cups chopped fresh strawberries

Equipment:

  • 1 large bowl (at least 1 qt)
  • Fine mesh sieve or nut milk bag
  • 1-qt glass jar

Preparation

  1. To a large bowl, add pecans and cover with cold water. Cover and refrigerate for 18 to 24 hours. Drain and rinse well; clean out bowl.
  2. In a blender, combine pecans, vanilla and Sucanat with 1½ cups water. Blend until thoroughly combined, 1 to 2 minutes. Add strawberries and blend until thoroughly combined.
  3. Into bowl, filter milk through a fine mesh sieve. Transfer milk to a 1-qt glass jar; cover and chill thoroughly for a minimum of 2 hours. Adjust sweetness with more Sucanat, if desired. (NOTE: Colors and flavors will become more pronounced when cold.) Shake before serving. Milk will keep refrigerated for up to 2 days.

Nutrition Information

  • Serving Size 1 cup
  • Calories 185
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 1 mg
  • Sugar Content 6.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g