Put pecans and dates in a bowl and cover with 2 cups of water. Set aside for at least 12 hours -- best if they soak for at least 18 hours.
Drain pecans & dates and add to a high powered blender. Scrape vanilla bean into the blender and add cinnamon. Cover with 4 cups of water and blend for at least 30 seconds.
Pour mixture into a nut bag or cheesecloth over a bowl. Squeeze all of the liquid from the nuts. Transfer to a container and keep in the fridge for up to 5 days. Enjoy!
*you can substitute the vanilla bean with 1/2 teaspoon of vanilla extract, or omit*The nutrition facts are likely skewed because I am not sure how much of the pecans remain in the milk after straining.
Recipe from Living Well Kitchen https://blog.memeinge.com/homemade-pecan-milk/