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Creamy Pistachio Milk

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 cups
Calories 173

Ingredients

  • 1 cup pistachio nuts shelled
  • 4 cups filtered water

Instructions

  • Soak the pistachio nuts in water for six hours. (This can be straight tap water and not the measured 4 cups. You need as much water as it takes to cover all the nuts.)
  • Drain the pistachios and then place them in a high-speed food processor or blender. Blend so that the nuts break down to a dust-like consistency. Do not blend them so much that they become pasty.
  • Then, add the 4 cups of water to the blender.
  • Blend again for about 2 minutes.
  • Place a strainer lined with cheesecloth over a bowl.
  • Pour the nut and water mixture into the strainer so the nut milk strains through the cheesecloth.
  • Squeeze out any extra liquid from the cheesecloth.
  • Pour the nut milk into a bottle or glass jar for storage. Pistachio milk will stay fresh in the refrigerator for 3-5 days.

Video

Nutrition

Calories: 173kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 12mg | Potassium: 315mg | Fiber: 3g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg