Creamy Homemade Pistachio Milk
Learn how to make creamy homemade pistachio milk with just a few simple ingredients. This dairy-free milk is naturally nutty, lightly sweet, and easy to make at home.
Servings: 3 -4 people
Ingredients
- 1 cup raw unsalted pistachios shelled
- 3-4 cups filtered water depending on how creamy you like it
- 1-2 tablespoons maple syrup or honey optional but recommended
- 1 teaspoon vanilla extract optional
- 1 pinch sea salt
Instructions
- Add the 1 cup raw unsalted pistachios to a bowl and cover with filtered water. Let them soak for at least 6 hours or overnight. This will soften them and make the milk creamier.
- Next, drain the soaked pistachios and give them a good rinse under cool water. You may try to remove some of the skin from the pistachios for a deeper green color, but it is not necessary.
- Place the soaked pistachios in a high-speed blender and add 3-4 cups filtered water (see note), 1-2 tablespoons maple syrup or honey (if using), 1 teaspoon vanilla extract, and a 1 pinch sea salt. Blend on high for 1–2 minutes until completely smooth.
- If you prefer a smooth milk texture, I recommend straining. Pour the pistachio milk through a nut milk bag or fine mesh strainer. For extra creaminess, you can skip this step, but you will need to shake the milk well before using.
- Taste the milk and adjust if necessary by adding more water if you prefer a lighter consistency or more sweetener.
- Pour the milk into a glass bottle or jar, and store it in the fridge for up to 4 days. Shake before each use.
Notes
Storage:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and shake well before drinking.
Variations & Tips:
- After the nuts have soaked, you can peel off their papery outer skins. This will give the milk a brighter green color and smoother texture.
- This milk freezes well, so you can always make a larger batch and store it in the freezer for easy use.
- If you don't have a nut milk bag, a muslin or cheesecloth-lined mesh strainer also works well.
- I like to use a ratio of 1 cup shelled pistachios to 3 cups filtered water for a really creamy texture. You can up this to 4 cups of water if you prefer a lighter texture.
- Use a high-powered blender like a Vitamix or Ninja to get the creamiest texture. Lower-powered blenders won't be able to break down the nuts as much, resulting in a thinner nut milk.
- Double-strain the nut milk (passing it through the nut milk bag twice) to get the smoothest texture.
- Lightly roasting the pistachios before blending gives the milk a deeper, almost dessert-like flavor.
- Consider adding 1/4 tsp of ground cardamom or almond extract
Nutrition
Calories: 256kcal | Carbohydrates: 16g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 28mg | Potassium: 431mg | Fiber: 4g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg