Pistachio Milk
Ingredients:
- 1 cup raw unsalted pistachios
- 960 ml (4 cups) filtered water
- 2 Medjool dates, pitted (or 1 tbsp maple syrup)
- 4.3 g (1 tsp) vanilla extract
- ⅛ tsp fine sea salt
Equipments:
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the pistachios for at least 2 hours, or overnight if you have time — this softens them enough to blend into a genuinely smooth, creamy milk instead of a gritty one.
Instructions:
- Soak the pistachios: Place pistachios in a bowl and cover with cold water. Soak for at least 2 hours, or overnight in the fridge. Soaking softens the nuts for smoother blending and a creamier milk. Drain and rinse well.
- Blend: Add the soaked pistachios, 4 cups of fresh filtered water, dates, vanilla, and salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy.
- Strain: Pour the blended mixture through a nut milk bag, fine mesh sieve, or cheesecloth into a large bowl or pitcher. Squeeze or press to extract as much liquid as possible. For a thicker, creamier milk, skip straining entirely.
- Taste and adjust: Taste and adjust sweetness with more dates or maple syrup, or add more vanilla if desired.
- Store: Pour into a sealed glass bottle or jar. Refrigerate for up to 4–5 days. Shake or stir well before each use as it will naturally separate.
Tips: The longer you soak the pistachios, the creamier the milk. Overnight soaking gives the smoothest, most velvety result. Always use fresh cold water for blending, not the soaking water.
Unsweetened version: Skip the dates and vanilla for a plain, versatile milk perfect for savory cooking and coffee drinks.
Swaps: Raw cashews or macadamia nuts can replace some or all of the pistachios for a more neutral flavor. Add a pinch of cinnamon or cardamom for a spiced version.
How to use: Drink straight, add to coffee or matcha lattes, use in smoothies, pour over oatmeal, or use in baking anywhere milk is called for.
Storage: Refrigerate in a sealed glass jar up to 4–5 days. The milk will naturally separate — this is normal. Shake or stir well before every use.
Every ingredient here earns its place, but a few really shape the dish. The vanilla extract rounds out the sweetness with warm, aromatic depth. The ⅛ tsp fine sea salt sharpens and balances every other flavor in the dish.
Pistachio Milk
Ingredients:
- 1 cup raw unsalted pistachios
- 960 ml (4 cups) filtered water
- 2 Medjool dates, pitted (or 1 tbsp maple syrup)
- 4.3 g (1 tsp) vanilla extract
- ⅛ tsp fine sea salt
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The vanilla extract rounds out the sweetness with warm, aromatic depth. The ⅛ tsp fine sea salt sharpens and balances every other flavor in the dish.
Prep:
Soak the pistachios for at least 2 hours, or overnight if you have time — this softens them enough to blend into a genuinely smooth, creamy milk instead of a gritty one.
Instructions:
- Soak the pistachios: Place pistachios in a bowl and cover with cold water. Soak for at least 2 hours, or overnight in the fridge. Soaking softens the nuts for smoother blending and a creamier milk. Drain and rinse well.
- Blend: Add the soaked pistachios, 4 cups of fresh filtered water, dates, vanilla, and salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy.
- Strain: Pour the blended mixture through a nut milk bag, fine mesh sieve, or cheesecloth into a large bowl or pitcher. Squeeze or press to extract as much liquid as possible. For a thicker, creamier milk, skip straining entirely.
- Taste and adjust: Taste and adjust sweetness with more dates or maple syrup, or add more vanilla if desired.
- Store: Pour into a sealed glass bottle or jar. Refrigerate for up to 4–5 days. Shake or stir well before each use as it will naturally separate.
