Homemade Pistachio Milk (1 ingredient)
Making homemade pistachio milk is an easy dairy-free milk to make by blending shelled raw pistachios and water. Make this homemade nut milk in a blender in minutes.
Servings: 3
Calories: 33kcal
Ingredients
- 1-2 tablespoon pistachio butter, homemade
- ¼ teaspoon salt
Instructions
Make Pistachio Butter
- Roast pre-shelled pistachios to dry them out. To do this, spread them on a quarter-sized baking pan, spread thin on parchment paper. bake at 350 F for 2 minutes. Cool for a few minutes.
- Add the pistachios to a blender. Process for one minute until you have a roughly-texture pistachio butter.
- Store your pistachio butter in a jar in the refrigerator for other uses and recipes. Leave about 1 tablespoon of pistachio butter in the blender jar.1-2 tablespoon pistachio butter, homemade
- Add 1 ½ cups of water and blend again about 1 minute. Add a pinch of salt. The frothy white-green milk is your pistachio milk!¼ teaspoon salt
- Refrigerate homemade pistachio milk for 2 days. It needs to be made fresh after that as it does not have preservatives or additives.
Notes
Refrigerate homemade pistachio milk for 2 days. It needs to be made fresh after that as it does not have preservatives or additives.
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 194mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.1IU | Calcium: 19mg | Iron: 0.2mg
