Homemade Pistachio Milk

Total Time: 10 minutes (plus soaking)
Serving Size: ~2 cups
Calories & Macros (per 1 cup): Calories: 130 Fat: 10g Carbs: 6g Protein: 4g

Ingredients

• 1 cup raw, unsalted pistachios

• 3 cups filtered water (plus more for soaking)

• 1–2 tsp maple syrup (optional, for sweetness)

• 1 tsp vanilla extract (optional)

• Pinch of salt (optional)

Instructions

1. Soak the pistachios:
   Place pistachios in a bowl and cover with hot water. Let soak for 30–60 minutes to soften.
   For extra creamy milk, soak overnight in the fridge. Once soaked, drain and rinse thoroughly.

2. Blend until smooth:
   In a high-speed blender, combine the soaked pistachios with 3 cups of water.
   Blend on high for 1–2 minutes until the mixture is creamy and well blended.

3. Strain the milk:
   Pour the blended mixture through a nut milk bag or fine mesh strainer into a bowl or jar.
   Gently squeeze out all the liquid. Discard or save the pulp (see tips below).

4. Flavor your milk (optional):
   Stir in maple syrup, vanilla extract, or a pinch of salt if desired.

5. Store and use:
   Pour into a sealed glass jar and refrigerate for up to 4–5 days. Shake well before each use.

Tips

• Hot water soaking: Softens pistachios faster and helps create smoother milk that’s easier to strain.

• Use the pulp: Don’t waste it—add to smoothies, oatmeal, or baked goods for extra fiber and nutrients.

• Ways to enjoy: Use in your coffee, over cereal, in chia pudding, or as a base for smoothies.