The world of plant-based milks continues to evolve, and we couldn’t be happier. More and more people understand the harm that high-fat dairy products can have on the body’s organs and systems. Not to mention the fact that dairy products can contribute to inflammation, weight gain, and mucus accumulation. That’s why people turn their attention to plant-based milks, like the pistachio milk in this recipe.
Pistachios grow abundantly in California, but the also grow in Central Asia and the Middle East. Most pistachios come from Iran, which is the primary exporter of pistachios. In fact, Iran accounts for roughly 60-70% of the world’s pistachios. While pistachios are incredibly popular snacks, pistachio milk is relatively new on the nut milk scene. The texture is luscious, like a decadent, creamy beverage. The flavor is mild but rich, and it goes great in smoothies or chia pudding. This recipe contains some vanilla and a little bit of cardamom, which is optional, but it adds incredible depth of flavor.
A Quick Note: If your pistachio milk comes out with a subtle green tinge, don’t worry. this is completely normal.
- Prep Time:5m
- Total Time:5m
- 1 c raw pistachios
- 4 c warm water
- 1 tsp. alcohol-free vanilla extract
- 1/2 tsp. cardamom (optional)
- Soak the pistachios in water for about 6-8 hours.
- Strain the water and add the soaked pistachios to a food processor or high-speed blender.
- Blend the nuts until you get a fine, crumbly mixture.
- Pour the 4 cups of warm water into the blender or food processor and blend for about one minute.
- Pour the mixture into a cheesecloth or nut milk bag and give it a good squeeze to strain out all the liquid. Repeat the process until you get all the liquid you can.
- Pour the pistachio milk into a jug and stir in the vanilla extra and cardamom. Store in a glass jar and refrigerate for up to three days.