Carrot Pecan Milk

March 30, 2014

This carrot pecan milk is crazy-amazing, and tastes like dessert in a glass. This homemade nut milk is raw, vegan, gluten-free, and paleo-friendly.

This carrot pecan milk is crazy-amazing, and tastes like dessert in a glass. This homemade nut milk is raw, vegan, gluten-free, and paleo-friendly.

I got the recipe for this crazy-amazing carrot pecan milk from the Deliciously Holistic cookbook by Shelley Alexander.

In the headnote for this carrot pecan milk Shelley says, “Carrots are chock full of beta-carotene and fiber. Pecans contain vitamin B and E, magnesium, iron, manganese, copper, molybdenum, and potassium. Pecans also have a large amount of plant sterols which are good for regulating cholesterol. Combining the sweet carrots with buttery pecans provides your body with healthy fats and key nutrients that will make you feel energized and strong.”

I love this carrot pecan milk because it shows how you can make a simple nut milk more interesting and nutritious by blending in vegetables. Many of you have written to me saying how much you love the green alkaline almond milk, and this carrot pecan milk is just as delicious.

Shelley has a ton of super easy, nutrient-dense recipes that help nourish and restore the body’s own natural healing abilities. She and her company offer cooking classes, health seminars, one-on-one consultations, radiance wellness parties, and holistic supper club events.

Shelley was lucky enough to grow up eating fresh fruits and vegetables in her family garden and at the local farmer’s markets. After spending her youth cooking with her mother, she trained at The Los Angeles Culinary Institute to turn her passion for healthy living into a career. She is a certified healing foods specialist, and holistic chef, and has worked in the restaurant and catering industry as an executive chef for top corporations and charities.

In her book, Deliciously Holistic, Shelley shares healthy living tips such as: the top reasons to buy seasonal, local, and organic; definitions for commonly used whole foods definitions; her holistic shopping guide; tips for quick and easy food preparation; healthy pantry staples; recommended online resources; her favorite flavorings and sweeteners; essential kitchen equipment; healthy prepared food options and recommended superfood brands; healthy energy drinks; tips for improving your digestive health; soaking and sprouting tips, and seasonal menus to get your started on your journey.

She then shares her quick easy pantry staples such as: spiced maple syrup, cultured vegetables, flavored coconut butters, salad dressings, salsas, and spreads, flavored nut milks, exotic kefirs, healing tonics, awesome smoothies, and yogurts.

I love her hearty breakfast options: pear and pomegranate nut bowl, cranberry quinoa cereal, chai pumpkin oatmeal. Her hearty soups like pumpkin hazelnut chai soup and raw watermelon and jicama soup are amazing. She also shares fabulous easy salad dressings such as cherry almond, clementine cassis, meyer lemon champagne vinaigrette, and goji berry kombucha dressing and the exotic salads to go with them.

There are some fabulous easy dinners too: I love the portobello mushroom and grilled onion burgers and carrot walnut cream fettucini. Then, there’s the delectable desserts: pina colada ice cream float with kefir and acai berry cranberry tea sherbet.

This is not a vegan cookbook. There are dishes containing meat, dairy, and eggs, but, also a ton of raw and vegan options. There’s something for everybody. For me, the stars of the book are the tonics, elixirs, and nut milks.

This carrot pecan milk tastes like dessert, and is really comforting in the cold weather. It’s a fantastic healthy holiday option.


Carrot Pecan Milk

This carrot pecan milk is crazy-amazing, and tastes like dessert in a glass. This homemade nut milk is raw, vegan, gluten-free, and paleo-friendly. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 1/2 cups
Author Tess Masters



  1. Throw all of the ingredients into your high-speed blender, and blast on high for 30 to 60 seconds until smooth and creamy. Taste and tweak sweetener to your preference. 

  2. Strain with a nut milk bag or knee-high piece of sheer nylon hosiery to remove the pulp. 
  3. The milk will keep in a sealed container in the fridge for 2 to 3 days. 

Recipe Notes

Recipe from A Harmony Healing
Photo by Trent Lanz; styling by Alicia Buszczak


Comments 26

  1. Tess, I’m truly honored to have you share my raw carrot pecan milk and holistic cookbook on your amazing site! I”m so excited for the launch of your fantastic cookbook and I know it will be a huge success! Thanks for everything you do the spread the love for healing plant foods! I hope your readers enjoy making my recipe because it truly is yummy and so easy to make. XO, Shelley

  2. Oh Tess and Shelley! This looks amazing! Right up my alley. Thank you for sharing Shelley and her book. I will be looking into her website for more lovely recipes and information. xo

  3. Do you use the leftover pulp? Just curious with the carrots in it… I’m thinking muffins maybe or some kind of cracker… but I’m not very creative, have any recipes? 🙂

  4. YUM! I’ve been wanting to try out homemade nut milks for a while as I’ve been reading more + more about the various health benefits. Thanks for sharing this recipe + inspiring me to try it out soon!

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  6. This sounds delicious! I’ve saved this & will give it a try after work tonight. I have tried making almond milk but never pecan milk, I think we’ve got some pecans in the pantry so I’ll give it a go later (after I’ve shelled them!). I’d also be interested to know if there are any uses for the left over pulp and if this recipe would work with other types of nuts. Thanks for everything you do.

  7. I am curious what you can do with the pulp as well? All that fiber goodness.. has to be good for another delicious recipe….

    1. Well when making almond milk i make crackers with the pulp. I add to two cups of pulp, 1 cup flaxseed, 1.5 tbs olive oil, salt to taste, quite a lot of herbs, fresh rosemary, or dried oregano (gives it a piazza taste), garlic powder, sometimes sesame seeds. Because I don’t have a dehydrator, i leave it overnight in a 50 C oven. I flatten it out into a rectangle with my hand then i cut through vertically and horizontally to shape the crackers before baking. I suppose you can do that with the pulp from this recipe too.

    2. Heather – see the links above to my article about using pulp. Thanks for sharing your cracker recipe Huvs – sounds delicious!

  8. I’ve been trying to broaden my diet to include my vegetarian, organic, healthy options etc. When I saw “Deliciously Holistic Raw Carrot Pecan Milk” I had no idea what it was – but I just have to try it! Sounds delicious. I see you launched your own book too, hope that is going well!

  9. No problem at all, thanks for replying and thanks for making it easier to consume alternativelly with your delicious recipes.

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