2 cups water
1 cup pecans, dry roasted, unsalted (whole or pieces)
- Place pecans in large glass jar; add fresh water; place on lid; shake to combine.
- Place jar in refrigerator for 1 hour, or overnight; shake occasionally.
- Pour contents into blender; process at least 1 minute.
- Pour liquid through gold cone-shaped coffee filter; press pulp to remove liquid; reserve pulp for baking.
Use as you would milk.
Add agave nectar and sea salt, to taste as desired.