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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