Pistachio Milk
Author: 
Prep time: 
Total time: 
yield: 1L
 
Ingredients
  • 1 cup raw shelled pistachios
  • 4 cups water
  • ½ teaspoon vanilla powder / 1 teaspoon extract
  • 1 tablespoon maple syrup
  • ¼ teaspoon salt
Instructions
  1. Soak shelled pistachios in water for at least 6 hours (overnight is fine)
  2. Drain and rinse well
  3. Place soaked pistachios in a blender with water
  4. Blend until smooth
  5. Add remaining ingredients and blend until well combined
  6. Pour contents of blender through a nut milk bag into a wide mouthed jug/bowl
  7. Squeeze bag well, ensuring all milk is drained
  8. Store milk in an airtight container in the fridge for up to 5 days (if it lasts that long!)
  9. Use in place of any milk in cereals, baked goods, smoothies or warm drinks such as hot chocolate
  10. Remaining nut pulp can also be stored in an airtight container in the fridge for use in smoothies, raw treats or baking. Note however that this pulp/meal is a wet product.
Notes
When using the milk from the fridge, you may need to shake it as the water can separate.

Use of a high powered blender and nut milk bag are unavoidable and make all the difference in this recipe.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/05/19/pistachio-milk/