Measure 2 cups of pecans into a large container. Add enough cold water to rise 2-3 inches above the pecans. Pecans will expand during the soaking period. Store in the refrigerator for 12 hours or overnight.
After soaking is complete, drain the pecans and transfer to a blender.
Add 3 cups of water to the blender.
Blend until smooth (about 1 minute).
Pour mixture through a nut milk bag and squeeze out the milk.
Transfer the milk to a glass container for storage. Store in the refrigerator until ready to use.
