Pistachio milk recipe – homemade plant-based treat

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This homemade pistachio milk tastes creamy, smooth and heavenly delicious. You can enjoy it on its own, chilled or warmed up. It is also ideal for milkshakes, coffee, muesli, desserts and pastry. You can make pistachio milk at home from just two ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.

Which pistachios for homemade pistachio milk

To make pistachio milk at home, you need raw pistachios. They should be unroasted and unsalted. You can buy them shelled or shell them yourself beforehand. You also need raw hazelnuts to make the hazelnut milk.

Determine the consistency yourself

For my pistachio milk, I used 150 grams of shelled pistachios per liter of water. This quantity makes it creamy enough.

If you like your milk alternative even creamier, you can use more pistachios. For example, mix 200 or 250 grams with one liter of water. For a thinner consistency, use only around 100 grams of pistachios.

The more nuts you use for a certain amount of water, the creamier the milk substitute will be. You can also make pistachio cream by mixing together a larger portion of nuts and less water.

Refine and sweeten pistachio milk

You can add vanilla, cinnamon or cardamom to the homemade pistachio milk if you want to drink it on its own. Dates, agave syrup and maple syrup are suitable sweeteners. Put some of these in the blender together with pistachios and water and blend until smooth.

How to enjoy and store

As pistachio milk tastes delicious, you can drink it on its own for dessert, just like the cashew milk. In summer, it cools you down when cold straight from the fridge. Enjoy it well warmed up on cold winter days.

You can also use the pistachio milk to make tasty milkshakes and desserts. It also tastes delicious in muesli and coffee, alongside the soy milk and lupin milk.

Store the homemade pistachio milk in a sealable glass bottle in the fridge. It will keep for around 3 to 4 days.

How to use pressing residue

After making the pistachio milk, you should not dispose of the leftover pressing residue. They can be used in many different ways.

For example, you can use it to refine smoothies or desserts. You can also use it to make delicious creams, dips and bread spreads.

Or spread the pressed residue thinly on a baking tray and allow it to dry thoroughly. This will give you pistachio flour that you can use for various baking recipes, for example for the vegan nut cake or the German plum cake with nuts.

The homemade pistachio milk is

• creamy,
• mild,
• smooth,
• delicate,
• nutty,
• incredibly delicious,
• vegan,
• healthy – rich in various nutrients,
• easy to make from 2 ingredients,
• delicious plant-based alternative to cow’s milk,
• ideal for drinking pure, for desserts, milkshakes, coffee, muesli.

How to make pistachio milk: tips and tricks

• Use unroasted and unsalted pistachios for the recipe.
• The more pistachios you use for a certain amount of water, the creamier the plant-based milk will be.
• You can flavor the milk alternative with vanilla, cinnamon or cardamom.
• Suitable sweeteners include dates, agave syrup and maple syrup.
• The homemade pistachio milk will keep in the fridge for around 3 – 4 days.
• You can use the pressed residue for smoothies, creams, dips, spreads or pastry.

Have you made pistachio milk using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.

Also try these recipes for homemade plant-based milk:

• How to make rice milk – creamy with vanilla
• How to make almond milk – 2-ingredient recipe
• How to make coconut milk – recipe with shredded coconut

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