Description
A simple recipe for homemade creamy pistachio milk.
Ingredients
Scale
- 1 cup raw pistachios, shelled
- 4 cups water
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Soak pistachios in water for at least 4 hours or overnight.
- Drain and rinse the pistachios.
- Combine pistachios, 4 cups of fresh water, maple syrup, vanilla extract, and salt in a high-speed blender.
- Blend on high speed until very smooth and creamy, about 1-2 minutes.
- Strain the milk through a nut milk bag or fine-mesh sieve, squeezing out as much liquid as possible.
- Pour the pistachio milk into an airtight container and store in the refrigerator.
Notes
- For a thicker milk, use less water.
- Adjust sweetness to your preference.
- Pistachio milk will separate; shake well before each use.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Beverage
- Method: Blending
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pistachio milk, homemade pistachio milk, dairy-free milk, vegan milk, plant-based milk, creamy pistachio milk