Get out that nut milk bag 'cause we are making pistachio milk! Creamy, nutty and slightly sweet - this nut milk will take every breakfast to the next level.
Have you ever made your own nut milk? If so, it was probably almond milk you made. For nut milk you can use all sorts of nuts - including pistachios. Actually, pistachios are not real nuts. From a botanical perspective, pistachios belong to the stone fruits (just like almonds). Nut or no-nut, this pistachio milk is the bomb!
If someone places a bowl of pistachios in front of me, I can hardly myself back. I just love them! They are nutty, have a hint of sweetness, and they have this almost "buttery", rich flavor. Which is why they make the perfect nut or "non-nut" milk.
If you have never made nut milk yourself - don't fret! It's really not as hard as you might think. All it takes is a bit of time and equipment.
First of all, the pistachios are soaked for a few hours to soften them up. This step makes them easier to blend - which is the next step. After rinsing and draining the pistachios, they are transferred to a blender together with some water and one or two dates for a bit of sweetness. I recommend using a high-speed blender but a regular blender should also work. It may need more time to blend up all the ingredients, though.
Once everything is finely blendend, the pistachio milk is strained using a nut milk bag or a thin cloth. And that's it. There you have it, your homemade pistachio milk! Use it in your bowl of oats, pour it over some granola, blend it into your smoothies or simply enjoy it chilled straight from a glass. You've got another idea? Type it in the comments.
If you try this pistachio milk recipe, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram. I love to see your pictures of my recipes.
Recipe
Pistachio Milk
- Prep Time: 240 minutes
- Cook Time: 10 minutes
- Total Time: 250 minutes
Description
Get out that nut milk bag 'cause we are making pistachio milk! Creamy, nutty and slightly sweet - this nut milk will take every breakfast to the next level.
Ingredients
- 1 cup roasted pistachios, shelled and unsalted
- 3 cups filtered water
- 2 dates*
- 1 tsp vanilla extract ((optional))
Instructions
- Soak in water for at least 4 hours.
- Rinse and drain the pistachios. Place them in a high speed blender together with the remaining ingredients and blend until smooth - about 1-2 minute.
- Using a nut milk bag, strain the pistachio milk. Squeeze as much liquid out of the pulp as you can. All you should have left is nearly a dried ball of pistachio meal.
- Store the pistachio milk in an air-tight bottle or container in the fridge for up to 5 days. The pistachio milk may seperate as it sits, but that's totally normal. Simply give it a quick shake.
Notes
*You can also use 1-2 tablespoon maple syrup or agave syrup for sweetening.
This post is also available in German (Deutsch).
Mickenzie says
This recipe is delicious! The only thing that I did differently was adding more pistachios. I measured out about 3/4 cup full of pistachios (without) their shells and then soaked them and followed the recipe above. The milk is creamy and awesome, thank you.
Jessica says
I can't wait to try this, I make nut milk regularly but I've never tried pistachio milk. Could be my new favorite!