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Homemade Pistachio Milk

Makes about 2 3/4 cups
Time 10 hr 15 min
Pistachio milk has a mild but rich, distinctive flavor and a lovely very pale-green color. It’s excellent over cereal or in chai tea, coffee or smoothies. If you like, you can blend a little agave nectar or honey and a few drops of vanilla extract into the milk along with the salt. Watch our how-to video.
  • 1 cup shelled raw pistachios
  • Pinch fine sea salt (optional)

Place pistachios in a bowl and cover by several inches with water. 

Cover and refrigerate at least 10 hours or overnight. Drain and rinse pistachios.

Combine pistachios, 3 cups fresh water and salt, if using, in a blender and blend until very smooth. 

Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. 

Discard pulp or save to use in baked goods, soups, oatmeal or smoothies. 

Refrigerate pistachio milk in an airtight container for up to 3 days and stir well before each use.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup shelled raw pistachios
  • Pinch fine sea salt (optional)