Description
A creamy and delicious homemade pistachio milk that’s perfect for smoothies, coffee, or just on its own.
Ingredients
Scale
- 1 cup raw unsalted pistachios (shelled)
- 3–4 cups filtered water (depending on how creamy you like it)
- 1–2 tablespoons maple syrup or honey (optional but recommended)
- 1 teaspoon vanilla extract (optional)
- 1 pinch sea salt
Instructions
- Add the 1 cup raw unsalted pistachios to a bowl and cover with filtered water. Let them soak for at least 6 hours or overnight. This will soften them and make the milk creamier.
- Next, drain the soaked pistachios and give them a good rinse under cool water. You may try to remove some of the skin from the pistachios for a deeper green color, but it is not necessary.
- Place the soaked pistachios in a high-speed blender and add 3-4 cups filtered water, 1-2 tablespoons maple syrup or honey (if using), 1 teaspoon vanilla extract, and a 1 pinch sea salt. Blend on high for 1–2 minutes until completely smooth.
- If you prefer a smooth milk texture, I recommend straining. Pour the pistachio milk through a nut milk bag or fine mesh strainer. For extra creaminess, you can skip this step, but you will need to shake the milk well before using.
- Taste the milk and adjust if necessary by adding more water if you prefer a lighter consistency or more sweetener.
- Pour the milk into a glass bottle or jar, and store it in the fridge for up to 4 days. Shake before each use.
Notes
- Straining the milk is optional for a creamier texture.
- For a lighter milk, increase the water content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 2g
- Sodium: 1mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg