Creamy and rich, this plant-based pistachio milk requires 2 main ingredients and 3 steps: soak pistachios, blend them with water, and strain. You can add in some flavorings and a sweetener and enjoy it in your morning coffee, with your favorite cereal, or as a warm or chilled nightcap at the end of a long day.
- 2 cups + 3 cups water
- 1 cup raw pistachios
- 2 pinches salt
OPTIONAL
- 1/4 tsp cardamom
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Add the pistachios to a container and add in the 2 cups of water. Water should cover the pistachios completely. Place a lid over the container and place it in the fridge overnight for at least 6 hours to ideally 12 hours.
The next day, uncover the pistachios and discard the water they were soaking in.
Add the soaked pistachios to a blender along with 3 cups of water and a couple of pinches of salt.
Blend the pistachios, salt, and water in a high-powered blender turned on high for a minute or until the pistachios are well blended and the liquid is creamy and pale green.
Add in the almond extract, vanilla extract, and cardamom and blend for 5 seconds.
Turn off the blender and strain the pistachio milk. You could use a strainer. Or, place a cheesecloth over a large glass container and stir batches of the blended pistachio milk through it. Or, you could use a cheesecloth and gather it up between pouring’s and squeeze the pistachio milk through it.
Once strainer, place pistachio milk in an airtight glass bottle and store in the refrigerator.
Serving: 1g | Calories: 178kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 205mg | Fiber: 3g | Sugar: 2g