Pistachio Milk Recipe
Here's how to make your own DIY pistachio milk at home
Servings 4 servings
- 1 cup raw pistachio nuts shelled
- 3 cups water
- 1 pinch sea salt optional
Soak pistachios overnight.
Drain and rinse then blend in a food processor or blender until they are small pieces.
Add water and salt and blend until smooth.
Add more water if needed.
Pour through cheesecloth, sieve, or nut milk bag and squeeze out as much milk as you can. Save pulp for overnight oatmeal.
Place in airtight container and use within 3 days.
- You can add dates, vanilla syrup, rosewater syrup for more flavor.
- To make the mixture a more vibrant green, peel the pistachios.
Serving: 8oz | Calories: 80kcal | Carbohydrates: 3g | Protein: 2g