Soak pecans for 2 hours in the refrigerator. Rinse the nuts thoroughly and place them in a high-speed blender or food processor. Add a cup of water, vanilla extract and salt and blend on high for 30 seconds, or until you achieve a thick paste (almond butter consistency).

Add the remaining 1½ cups of water and blend on high for another 30 seconds. Pour the mixture in a cheesecloth or nut milk bag to filter the pecan milk. Add maple syrup if you like to sweeten the milk.

Use the pulp to make crackers or cookies!