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This homemade Pistachio Milk is incredibly smooth and ultra creamy! It’s an easy nut milk recipe that comes together in the blender with pistachios, cashews, salt and water. Adding cashews provides a thicker, creamier texture that compliments the pistachio flavor without overpowering.

This blender pistachio nut milk recipe is the perfect addition to your favorite iced or hot coffee or matcha. It’s got the perfect balance slightly sweet, nutty pistachio flavor, with a buttery richness from the cashews.

The result is the most delicious, creamiest nut milk I’ve ever made; no lie!

Whether you prefer a plant based lifestyle or not, knowing how to make your own nut milk is a great trick to have up your sleeve. As long as you’ve got nuts and water in your pantry, you’re good to go!

Soak the nuts, blend them up with the rest of the ingredients, strain through some cheesecloth, and you’ve got homemade milk.

I especially love using this recipe in coffee drinks like this Pistachio Latte or this Moroccan coffee.

Pistachio milk in a bottle.

Grocery List

Bowls of pistachios, cashews, salt, and more.
Find the full ingredient list with exact quantities in the recipe card below.

How to Make Pistachio Milk

Tip: Prep in advance by soaking the nuts the night before!

Pistachios and cashews soaking in water.
Soak the nuts for at least two hours or as long as 24 hours. The longer they soak, the creamier the milk will be.
Pistachios, cashews and water in a blender.
Add strained nuts to a blender with the remaining ingredients, skipping the date and vanilla if you’d like a more neutral flavored milk.
Pistachio milk being strained.
Blend the milk until creamy smooth then strain through cheesecloth set inside a mesh strainer. Squeeze out as much milk as possible!
Pistachio milk pouring into a bottle.
Use the pistachio nut milk in lattes, milkshakes, smoothies, or wherever you like! It will keep for up to 5 days when stored in the fridge in an air tight container.

Why Cashews?

While pistachios on their own are super delicious and make a good nut milk, I found in testing this recipe several times that adding just a half cup of cashews made a world of difference.

The additional nut boosts the overall creaminess without taking away from the flavor profile of the pistachios.

Pistachios and cashews in a strainer.

Tips for Success When Making Nut Milk

  • Always soak your nuts. I know this step can seem tedious, but it’s a game-changer in achieving a super creamy texture and full nutty flavor. Soak them overnight and make fresh milk in the morning in a matter of minutes!
  • Blend longer than you think. Keep blending everything together for at least a minute, if not two.
  • Don’t skip the double strain! I think we can all agree that finding a solid piece of anything in your milk is a serious ick. Straining the solids out through both cheesecloth and a mesh strainer will ensure silky smooth, clump free milk, every time.
Pistachio milk in a bottle.

Where to Use It

This homemade pistachio milk is a super creamy and delicious substitute for milk in most recipes like smoothies, milkshakes, and especially coffee drinks.

Here are a few of my favorites to use it in:

Pistachio Latte (Starbucks-style)

Salted Tahini Honeycomb Latte (Maman Copycat)

5 Ingredient Coffee Mint Mojito (Philz Coffee Copycat)

Authentic Moroccan Coffee (10 Minutes)
Pistachio milk in a bottle.

Happy sipping!

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Blender Pistachio Nut Milk Recipe

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  • Author: Salima Benkhalti
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 5 cups 1x
  • Category: Drink, Milk
  • Method: Blended
  • Cuisine: American, Middle Eastern
  • Diet: Vegan
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Description

This homemade Pistachio Milk is incredibly smooth and extra creamy! It’s an easy nut milk recipe that comes together in the blender with pistachios, cashews, salt and water. Adding cashews provides a thicker, creamier texture that compliments the pistachio flavor without overpowering.

Ingredients

Units Scale
  • 1 cup pistachios, soaked for 2 hours
  • 1/2 cup cashews, soaked for 2 hours
  • a pinch of salt
  • 1 tsp vanilla extract
  • 1 pitted date (optional)
  • 5 cups cold water

Instructions

  1. Soak the nuts. Add the pistachios and cashews to a bowl and cover completely with water. Soak on the counter for 2-12 hours. 
  2. Add all ingredients to a blender. Strain the nuts and add them to a blender with the vanilla extract, date, salt, and water. Skip the date and vanilla if you’d like a less sweet milk.
  3. Blend & strain. Blend everything together until creamy smooth. Arrange a mesh strainer with cheese cloth over a wide mouthed bowl. Pour the contents of the blender slowly through the strainer to remove all of the pulp. Squeeze the cheese cloth to get as much of the milk as possible.
  4. Store. Store in the fridge in an air tight container for up to 5 days.

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