Freshly homemade pistachio milk
Hello again friends, I think it’s time for another dairy free nut milk recipe, don’t you? Didn’t think you would disagree with me on that one.
Today I present to you all a raw pistachio milk recipe, totally vegan and as already stipulated dairy free.
It suddenly dawned on me that I hadn’t submitted a post about this specific nut milk. Oddly enough, there doesn’t appear to be much of a discourse let alone an abundance of recipe entries (well at least not compared to other nut milks) about pistachio nut milk which seems strange since it is loaded with antioxidants, vitamin e, omega fats which lower our bad cholesterol levels (LDL fats) and a good source of protein.
Pistachio nuts grow wildly in the middle east, central Asia and the US more precisely California. My recent trip to the UAE very much explains why I was able to obtain these nuts left, right and centre for dirt cheap. In England Pistachio nuts along with walnuts and pecans are extremely costly (some call it a luxury).
As with most nut milk recipes, always start by soaking the nuts for a long period of time, overnight if possible. The reason being is to allow the nuts to breakdown with ease.
Nuts contain toxins and enzymes, these are natural chemicals to protect against premature sprouting and act as a barrier against harm. By soaking the nuts, this helps to eliminate these natural chemicals which are somewhat indigestible by the human body, allowing the vitamins and minerals to be absorbed in the intestinal tract.
Furthermore, the taste is remarkable too – soaking is highly recommended.
I’m still working on a unique recipe for the pulp, so bear with me. I hate to be wasteful, being resourceful is my middle name, don’t worry I will find something to do with the pulp, just watch this space.
- 1 cup of pistachio
- 4 cups of warm water
- 1 vanilla pod
- 1 cardmom pod (Optional)
- Soak the pistachio in warm water overnight (or at least 8 hours).
- Strain off the water which was used to soak the nuts and discard.
- Pour the nuts into a blender followed by the four cups of warm water and any spices that you wish to include.
- Blitz the entire content for one minute.
- Carefully tip the liquid into a cheesecloth or nut bag and give it a good squeeze. Repeat this process if required until you have separated the pulp from the green hue milk.
- Store in a mason jar, refrigerate for up to one week.