Homemade Pistachio Milk Recipe
Homemade Pistachio Milk is a creamy, nutty plant-based milk made from raw shelled pistachios blended with water and lightly sweetened with maple syrup or honey. This easy, no-cook recipe yields a fresh, delicious milk alternative perfect for drinking, adding to coffee, or using in recipes requiring nut milk.
- Prep Time: 5 minutes plus soaking time
- Cook Time: 0 minutes
- Total Time: 5 minutes active plus 4 hours or overnight soaking
- Yield: 4 servings (about 4 cups of pistachio milk)
- Category: Beverage
- Method: Blending
- Cuisine: Plant-Based, Vegan
- Diet: Vegan
Ingredients
Ingredients
- 1 cup unsalted, raw shelled pistachios
- 4 cups water, divided
- Up to 1 tablespoon maple syrup, honey, or sugar (optional)
- ½ teaspoon vanilla extract
Instructions
- Soak the Pistachios: If you do not have a high-speed blender or want to maximize nutrition, soak the pistachios in water for at least 4 hours or overnight in the refrigerator. After soaking, drain the pistachios and rinse them until the water runs clear to remove any residual bitterness.
- Blend Pistachios and Water: Add the soaked pistachios and 2 cups of water to a blender. Begin blending on a low setting and gradually increase to the highest speed. Continue blending until the pistachios are completely pulverized into a smooth consistency. This process typically takes about 2 minutes with a high-powered blender or longer with a regular blender.
- Add Remaining Ingredients and Blend: Next, add the remaining 2 cups of water, your preferred sweetener (maple syrup, honey, or sugar), if using, and vanilla extract to the blender. Blend again on high speed until all ingredients are well combined and smooth.
- Strain the Milk: Pour the blended mixture through a fine mesh strainer or cheesecloth to remove the pistachio pulp, resulting in smooth milk. Press or squeeze to extract as much liquid as possible.
- Store and Serve: Transfer the strained pistachio milk to a covered container and refrigerate. Shake or stir before serving. Consume chilled within 4 days for optimal freshness.
Notes
- Soaking the pistachios softens them and improves the milk’s creaminess and digestibility.
- Adjust sweetness to your preference; consider omitting sweetener for an unsweetened version.
- The leftover pistachio pulp can be dried and used in baking or smoothies to reduce waste.
- Use filtered water for the best flavor.
- Shake well before each use as natural separation will occur.
Find it online: https://justsosavory.com/homemade-pistachio-milk-recipe/
