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close up of the milk

Pistachio Milk

A delicious plant based alternative milk
Course Dairy Free Milk
Cuisine American
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 4 servings
Calories 176kcal
Author Charla


  • 1 cup of pistachio
  • 4 cups of warm water
  • 1 1sp vanilla
  • ½ teaspoon cardmom 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.
  • Pour the pistachio milk into a jug and add the cardamom, vanilla and use accordingly


  • 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.


Calories: 176kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 315mg | Fiber: 3g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg