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–+ servings

Pistachio Milk Recipe

Three glasses of 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!
Author: Lindsey Jenkins
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cups

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.

Notes

See the blog post for helpful tips, storage, and recipe FAQs.

Make It Your Way: Substitutions & Variations

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.