Creamy Pistachio Milk
If you haven’t tried creamy pistachio milk yet, you’re seriously missing out! This Creamy Pistachio Milk is so smooth, a little nutty, and naturally has a pretty green color. I love it in everything—smoothies, cereal, or just straight from the glass. Plus, it’s super easy to whip up at home, and way better than the store-bought stuff! Completely Gluten-Free + Vegan.
Servings: 4 cups
Ingredients
PISTACHIO MILK:
- 1 cup dry pistachio nuts
- 4 cups filtered water
- ¼ cup pure maple syrup, optional
Instructions
SOAK THE PISTACHIOS:
- In a bowl, add the dry pistachio nuts along with hot water (boiling is even better) and soak for 25-30 minutes. Once done, drain the water by straining the pistachio nuts through a mesh strainer.
TO MAKE THE CREAMY MILK:
- Add all ingredients to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
- Once done, slowly strain (using a cheesecloth or mesh strainer) milk into a mason jar or glass, squeezing the nut pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all pistachio milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
- Refrigerate milk (best if tightly sealed/covered) for 3-4 days. Stir before serving, if needed.
- Pour over your favorite cereal, in a smoothie, in your fave latte, or by itself in a glass, etc.
- Sip and Enjoy!
Notes
- STORAGE: When properly stored in the refrigerator in a tightly sealed jar, creamy pistachio milk lasts for 3-4 days, at best or can be frozen for up to 1 month.
- SERVINGS: To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
- SWEETENER: Instead of maple syrup, you can use substitute sweeteners like organic raw honey, Medjool dates, or Agave, if preferred.
Nutrition
Sodium: 12mg | Calcium: 7mg