Ingredients
Directions
Drain and rinse pistachios after soaking and transfer them to a blender.
Add the water and salt, if using.
Blend until smooth, which may take several rounds of blending depending on the type of blender you’re using.
Transfer the milk to a large-mouthed pitcher: Position a nut milk bag or clean tea towel inside the pitcher with the opening of the nut milk bag (or tea towel ready to catch the nut milk and its pulp) facing up.
Pour the pistachio milk into the bag or tea towel so that the liquid runs through the bottom and the nut pulp is left in the bag or towel. You’ll want to squeeze the liquid starting from the top, holding the top closed with one hand and squeezing down to press out the liquid with the other hand.
Continue squeezing until all of the liquid has been strained. Reserve the pulp for muffins or baked goods (see Chef’s Notes for ideas) or compost.
Transfer the milk to a 32-ounce mason jar or other airtight container.
Chef's Notes
Substitutions
Substitute pistachios with your preferred nut or seed of choice.
Prep Ahead
Soak the pistachios ahead of time, drain them, and store them in an airtight container in the refrigerator for up to 3 days before making the milk.
What To Do With Leftover Nut Pulp
Dehydrate the pulp for 2–3 hours on your oven’s lowest setting to make a nut meal that can be substituted for some of the flour in baked goods.
Mix it with nuts and seeds along with a sweetener of your choice, spread it out evenly on a parchment-lined baking sheet, then bake until crispy for homemade granola.
Stir into your morning oatmeal for a nutty flavor.
Storage
Store in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Drain and rinse pistachios after soaking and transfer them to a blender.
Add the water and salt, if using.
Blend until smooth, which may take several rounds of blending depending on the type of blender you’re using.
Transfer the milk to a large-mouthed pitcher: Position a nut milk bag or clean tea towel inside the pitcher with the opening of the nut milk bag (or tea towel ready to catch the nut milk and its pulp) facing up.
Pour the pistachio milk into the bag or tea towel so that the liquid runs through the bottom and the nut pulp is left in the bag or towel. You’ll want to squeeze the liquid starting from the top, holding the top closed with one hand and squeezing down to press out the liquid with the other hand.
Continue squeezing until all of the liquid has been strained. Reserve the pulp for muffins or baked goods (see Chef’s Notes for ideas) or compost.
Transfer the milk to a 32-ounce mason jar or other airtight container.
