Description
Creamy, subtly sweet, and packed with nutrients, this homemade pistachio milk is the perfect dairy-free alternative for your everyday recipes.
Ingredients
Scale
- 1 cup raw pistachios, soaked overnight
- 4 cups filtered water
- Optional: vanilla, dates, maple syrup, pinch of salt
Instructions
- Soak nuts: Cover pistachios with water and soak for 6–12 hours.
- Peel (optional): Remove skins for greener milk.
- Pre-blend: Pulse pistachios until roughly chopped.
- Add water: Blend with filtered water until smooth.
- Strain: Pour through nut milk bag or cheesecloth.
- Store: Bottle and refrigerate for 3–5 days. Shake before use.
Notes
- Pulp can be used in baking or smoothies.
- Customize flavor with sweeteners and spices.
- Prep Time: 6 hours
- Cook Time: 0 mins
- Category: Beverage
- Method: Blending
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg