Homemade Pistachio Milk
Pistachio milk has a nutty flavor, creamy texture, and a touch of sweetness with a pale green hue. This easy plant-based milk doesn’t need to be strained!
Looking for more pistachio recipes? Try my pistachio butter, dairy free pistachio cream, or pistachio pesto.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make your own pistachio milk:
- Unsalted dry roasted or raw pistachios – roasted will give the milk a nuttier flavor. But either one is fine as long as you use unsalted pistachios.
- Filtered water
- Maple syrup
- Splash of vanilla extract
- Pinch of salt
How to Make Pistachio Milk: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Boil the pistachios. Bring a medium saucepan with water to a boil and add the shelled pistachios. Boil for 3 minutes, drain, then place on top of a clean kitchen towel.
- Remove the skins. Gently rub back and forth to help loosen the papery skin. Discard the pistachio skins (this will help achieve a super smooth consistency so you don’t have to strain the milk).
- Blend. Add the de-skinned pistachios to a high-powered blender with filtered water, maple syrup, vanilla extract, and a pinch of salt. Blend for a few minutes, until you have a completely smooth, creamy milk.
- Store. Transfer to an airtight container or jar and store in the fridge.
Helpful Tips
- For a thicker milk, use less water. The ratio of 4:1 ratio of water to nuts will give the milk a thick, creamy texture. However, if you want it even creamier, you can reduce the water to 3.5 cups.
- Use real vanilla for the best flavor.
Quick Tip: Separation will naturally occur once it’s refrigerated. Gently shake to combine before serving.
Storage
Store the pistachio milk in an airtight container or tightly sealed jar in the fridge for up to 1 week.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this pistachio milk recipe using what you already have? Here are some ideas…
- No maple syrup? – use another sweetener of your choice such as honey or pitted medjool dates.
- No vanilla extract? – almond extract also goes great with pistachios.
Frequently Asked Questions
Yes. The pistachio skins are quite bitter and will affect the taste of the milk. If you don’t want to remove the skins, then you’ll need to strain the milk.
Of course! Just omit the sweetener.
If your milk has a lot of sediment, it could be due to the power of your blender. A powerful blender will create a silkier consistency. If your blender isn’t very powerful, you can blend it longer in smaller batches or strain the milk using a nut milk bag, cheesecloth, or fine-mesh sieve.
More Plant-Based Alternatives
- Dairy Free Sweetened Condensed Milk
- Dairy Free Mozzarella Cheese
- Dairy Free Whipped Cream
- 2 Ingredient Cashew Cream
I hope you love this Pistachio Milk! If you make this recipe, please leave a comment & a star rating below. Thank you!
Pistachio Milk Recipe
Ingredients
- 1 cup raw or roasted unsalted pistachios shelled
- 4 cups filtered water
- 1 tablespoon + 1 teaspoon maple syrup to taste
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Boil the pistachios. Bring a medium saucepan with water to a boil and add the shelled pistachios. Boil for 3 minutes, drain, then place on top of a clean kitchen towel.
- Remove the skins. Gently rub back and forth to help loosen the papery skin. Discard the pistachio skins (this will help achieve a super smooth consistency so you don't have to strain the milk).
- Blend. Add the de-skinned pistachios to a high-powered blender with fresh filtered water, maple syrup, vanilla extract, and a pinch of salt. Blend for a few minutes, until you have a completely smooth, creamy milk.
- Store. Transfer to an airtight container or jar and store in the fridge.