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
Scale
- 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 tbsp maple syrup or agave syrup for sweetening.
- Prep Time: 240 minutes
- Cook Time: 10 minutes