Pistachio Milk Recipe
This homemade pistachio milk recipe is easy to make and is a great non-dairy milk option with a creamy texture!
- Prep Time: 3 minutes
- Total Time: 3 minutes + Soaking Time
- Yield: 4 cups 1x
- Category: Beverages
- Method: Blender
- Cuisine: American
Ingredients
- 1 cup of pistachios (I used shelled pistachios)
- 4 cups of filtered water
- (optional) pinch of sea salt
- (optional) sweetener of choice*
Instructions
If you’re using raw pistachios:
- Soak the nuts in two cups of water for 8 hours. Discard the soaking water and follow the steps below.
Roasted pistachios:
- Add the pistachios and water to a high-speed blender and blend on high for 30-60 seconds, or until fully blended.
- Strain the pulp through a nut milk bag or lined strainer. Squeeze out any excess milk and pour into a jar or container.
- Refrigerate for up to 7 days.
*Add a few drops of liquid stevia or sweetener of choice to sweeten the milk if you like.
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 87
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
Find it online: https://thecoconutmama.com/pistachio-milk-recipe/