Enjoy creamy dairy-free pistachio milk at home for a fraction of the price of store bought and without all of the added sugar, gut-irritating gums, and natural flavors.
What is Homemade Pistachio Milk
I am not dairy-free but I do like to make my matcha lattes with dairy-free milk. Plus, I know some of you can’t tolerate dairy. I am not against dairy-free milks, but I always advocate for making your own at home to avoid added oils, gums, thickeners, and sugar! Pistachio milk is a delicious dairy-free alternative that boasts a rich, nutty flavor, perfect for matcha, coffee, or simply enjoyed on its own. Making it at home is straightforward—just blend soaked pistachios with water and you have a fresh, homemade plant-based milk. This process not only allows you to avoid the additives and preservatives found in store-bought options but also lets you control the sweetness and flavor to your liking.
Pistachios are packed with essential nutrients, including healthy fats and fiber, along with vitamins and minerals such as vitamin B6, potassium, and magnesium. These nutrients contribute to heart health, improved digestion, and sustained energy levels. By making pistachio milk at home, you’re not only enjoying a creamy and flavorful beverage but also harnessing the health benefits of pistachios, making it a smart and tasty addition to your diet.
Why You’ll Love Easy Homemade Pistachio Milk
- Simple ingredients. Skip the grocery store plant milks that have added oils, sugar and gums that can be irritating to your gut.
- Saves you money. While pistachios aren’t the cheapest nut, making pistachio milk at home is a lot more affordable than store bought options!
- No straining needed! Unlike other nut milk, you don’t need to take the time to strain pistachio milk if you don’t want to. If you have a powerful blender, just blend until smooth and then enjoy!
The Ingredients for Easy Homemade Pistachio Milk
- Pistachios. Raw and unsalted for this recipe!
- Sea salt. A pinch brings out the flavor.
- Filtered water. For soaking and blending the nuts.
How to Make Easy Homemade Pistachio Milk
- Step One. Add the pistachios to a bowl and cover with filtered water to soak overnight.
- Step Two. After the soaking period, drain the nuts and discard the water. I like to peel the pistachios for a brighter and creamier milk, and after soaking they should come right off.
- Step Three. Add the soaked and peeled pistachios to a high power blender with the filtered water and sea salt. Blend until fully smooth. You can add your sweetener of choice at this step if you’d like.
- Step Four. Transfer the milk to a bottle and store in the fridge.
Storing Easy Homemade Pistachio Milk
Store the milk in an airtight container in the fridge for 4-5 days.
How to Serve Easy Homemade Pistachio Milk
Use it as you would any other milk and add it to tea, matcha, coffee, or smoothies!
Easy Homemade Pistachio Milk
Equipment
- High-speed blender
Ingredients
- ½ cup dry unsalted pistachio nuts
- 2 cups filtered water plus more for soaking
- Pinch sea salt
- 1-2 tsp sweetener of choice maple syrup raw honey, dates, optional
Instructions
- Place the raw pistachios in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. This soaking process softens the nuts, making them easier to blend and results in a creamier milk.
- After soaking, drain the pistachios and rinse them under cold running water. I like to peel the outer shell of the pistachio for a bright green and creamy milk.
- Add the soaked and peeled pistachios to a high-speed blender with the 2 cups of filtered, the sea salt, and your sweetener of choice if including.. Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy.
- Optionally, you can strain the milk by placing a nut milk bag, cheesecloth, or a fine mesh strainer over a large bowl or pitcher. Pour the blended mixture through the strainer to separate the nut pulp from the liquid. Squeeze or press to extract as much milk as possible. You can save the nut pulp for use in baking or as a base for smoothies.
- Transfer the pistachio milk to a clean glass jar or bottle with a tight-fitting lid. Store it in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation may occur.
Can you use almonds in place of pistachios? Is the process the same?
Yes! The one difference being that I recommend straining almond milk after blending.