Learn to make your very own homemade version of Pistachio Milk using only 4 ingredients. A distinctive pale green hue with a rich and creamy texture. The perfect dairy free option to add to your smoothies, porridge or to simply sip on it by itself.
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 this Homemade Pistachio Milk, 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)
Background Information
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).
The Dairy Free Option
I’ve been meaning to get around to making this specific nut based milk. Like most plant based milks you pretty much only need the actual nuts (i.e Pistachio, Brazil, Cashew, Hazelnut or Almond) and some water.
You wouldn’t believe just how effortless it is to make your own vegan milk and you can use it for some many things too like in this Creamy Millet Porridge Recipe or even this Orange Hot Chocolate Drink
I made a variety of milks and I love that they are a really good replica for conventional milk so I don’t feel like I’m excluded from crowd.
While I haven’t seen this particular milk in the stores and supermarkets, the more reason to whip up a batch for yourself.
Ingredients you will need
- Pistachios: It doesn’t matter if you purchase them with shells because you can simply remove them as you prep. However, for terms of quickness and convenience unshelled is the way to go!
- Cardamom: This spice is warming and almost gives the recipe a Middle Eastern feel to it. Pods or ground work just fine!!
- Vanilla: Added purely for flavouring
- Water: Well……Can’t make the milk without. This helps to liquidise the nuts!!
How to make pistachio milk
- 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.
- Pour the pistachio milk into a jug and add the cardamom, vanilla and use accordingly
Frequently Asked Questions
What is the best way to strain off the milk?
I personally use a Muslin cloth to strain off the milk. Alternatively, if you don’t own one, a regular sieve works just fine.
When straining, be sure to push down quite firmly using the back of a spoon onto the pulp to really squeeze the liquid out.
How Long Does The Milk Last?
Up to 5 days, make sure to store in a mason jar/jug and refrigerate.
How Can I use the excess pulp?
I hate to be wasteful, being resourceful is my middle name. Feel free to use the excess pulp to make brittle or simply add it to your smoothies.
Here are a few smoothie recipes to add it to;
Strawberry and Banana Smoothie
Notes and Tips
- Soak the pistachios in warm water DO NOT use hot water. While it may seem idea in terms of fast tracking the process, you will be destroying all that goodness.
- Ideally you want the nuts to soak overnight so they soften naturally. There’s no harm in soaking them for several hours instead but the nuts may not be too soft.
- Try to use a powerful blender such as a Vitamix or Blentec, this equipment is build for pulsing/blending nuts/water.
Other Plant Based Nut Milk Recipes To Try
**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Pistachio Milk
Ingredients
- 1 cup of pistachio
- 4 cups of warm water
- 1 1sp vanilla
- 1/2 tsp cardmom Optional
Instructions
- 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.
- Pour the pistachio milk into a jug and add the cardamom, vanilla and use accordingly
Notes
- Soak the pistachios in warm water DO NOT use hot water. While it may seem idea in terms of fast tracking the process, you will be destroying all that goodness.
- Ideally you want the nuts to soak overnight so they soften naturally. There's no harm in soaking them for several hours instead but the nuts may not be too soft.
- Try to use a powerful blender such as a Vitamix or Blentec, this equipment is build for pulsing/blending nuts/water.
Hi again Charla,
I just stumbled across your pistachio nut milk recipe.
It so happens that pistachios are my fave type of nut.
Thanks for the tip about them growing in the UAE.
I wasn’t previously aware of this although I’ve been
residing in the Middle East for the past 4 years. I’ll
def have to get some on my next trip to the UAE.
I’d like to try this recipe someday and was wondering
how much ground cardamom powder and vanilla
powder would you recommend I use since I don’t
have any pods on hand? As always, thanks again
for your kind assistance.
Enjoy the remainder of your day.
Hey Ceil. I’m always happy to help. A teaspoon of vanilla powder and 1/4 teaspoon of cardamom powder should suffice.
Hi Charla, Thanks for your tip! I had a cup of the pistachio milk with my cereal this a.m.
It was tasty, but not as creamy/thick as the cashew, walnut, or almond milk. I notice that
you also have a recipe for Brazil nut milk. How does it taste compared to the aforementioned
milk? Thanks and have a wonderful day.
Hi Ceil.
Pistachio milk is quite pungent with it’s own unique taste. I feel that it is the least creamiesh (is there such a word lol) out of all the nut milks that you have listed.