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
- Soak the nuts. Add the pistachios and cashews to a bowl and cover completely with water. Soak on the counter for 2-12 hours.
- 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.
- 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.
- Store. Store in the fridge in an air tight container for up to 5 days.
