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Homemade Pistachio Milk with Dates Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 6 hours 5 minutes
  • Yield: 1 liter
  • Diet: Vegan

Description

This Homemade Pistachio Milk recipe is a creamy, naturally sweetened plant-based milk made from raw pistachios and Medjool dates. It offers a delicious and nutritious dairy-free alternative, perfect for smoothies, cereals, or just sipping on its own. The blend of pistachios, sweet dates, vanilla, and a pinch of sea salt creates a rich and flavorful milk that you can easily customize by adjusting the water for creaminess.

Ingredients

Ingredients

  • 1 cup raw unshelled pistachios (unsalted)
  • 3-4 cups filtered water (start with 3 cups for creamier milk, add more for thinner consistency)
  • 4 Medjool dates, pitted (can substitute with maple syrup, honey, or agave)
  • 1 tsp vanilla bean paste or extract (optional, for extra flavor)
  • 1 pinch of sea salt

Instructions

  1. Soak Pistachios: Place the raw unshelled pistachios in a bowl and cover them with water. Allow them to soak for at least 6 hours or overnight to soften. For a quicker method, soak in hot water for 1 hour. After soaking, drain and rinse the pistachios thoroughly.
  2. Remove Skins: Transfer the soaked pistachios onto a clean towel and rub them gently to remove their skins. This step enhances the smoothness and flavor of the milk.
  3. Blend Ingredients: Add the peeled pistachios, filtered water, pitted Medjool dates, vanilla bean paste or extract (if using), and a pinch of sea salt into a high-speed blender. Blend on high for 1 to 2 minutes until the mixture is completely smooth and creamy.
  4. Strain Milk (Optional): For an extra-smooth texture, pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh sieve into a clean jar, separating the pulp from the liquid.
  5. Store and Serve: Transfer the pistachio milk to an airtight jar and refrigerate. Consume within 4 to 5 days. Shake well before each use as natural separation may occur.

Notes

  • Adjust the amount of water to achieve your preferred milk thickness.
  • Removing the pistachio skins results in a smoother milk and reduces any bitterness.
  • Use Medjool dates for natural sweetness; substitute with maple syrup, honey, or agave if preferred.
  • Store pistachio milk in the refrigerator and shake before use due to natural separation.
  • The leftover pistachio pulp can be repurposed in smoothies, baking, or as a base for desserts.
  • Prep Time: 6 hours 5 minutes
  • Cook Time: 0 minutes
  • Category: Beverage
  • Method: Blending
  • Cuisine: Vegan

Find it online: https://sarabaking.com/homemade-pistachio-milk-with-dates-recipe/