Pistachio milk is something that you still can’t buy in supermarkets, therefore it is totally worth making this from scratch. Enjoyed cold or as a topping on porridge, it is hands down yummy. For all these nut milks, soaking the nuts before blending is an important step because it makes them easier to work with.

Pistachio Milk

  • Servings: 2
  • Difficulty: easy
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    Makes One Litre of Pistachio Milk

    For the Pistachio Milk

  • 110 g (33/4 oz / 3/4 cup) pistachios
  • 1 litre (34 oz / 4 cups) water
  • pinch of salt
  • 1/2 vanilla pod (bean), scraped, or pinch of ground vanilla pod
  • 1 teaspoon maple syrup
  • 1 teaspoon rose water (optional)


  1. Start by soaking the pistachios for 1 hour. All you need to do is put them in a bowl and just cover them with water. Once soaked, drain the nuts and tip them into a blender.
  2. Discard the soaking water and add the fresh water to the blender before blitzing until you have a lovely light green milk.
  3. Line a sieve with a muslin cloth, or use a nut milk bag or a fine strainer set over a bowl to separate the nut pulp from the milk. Pour in the milk and let it drain through.
  4. Once you have your lovely milk, pour it back into the blender and add a pinch of salt, the vanilla and sweetener of choice, then blend everything together.
  5. Pour the finished milk into a clean glass bottle and store in the fridge ready to use. It will last for up to 4 days.
  6. Tip: You can use the leftover pulp from the milk to make little energy balls, or keep it in the fridge and add it to your smoothies, as it still contains lots of fibre.

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