Having a new plant milk recipe on hand is a great way to switch up coffees, cereals, and even baking. Try this perfect pistachio milk for a change of pace.
Ingredients
- 1 cup shelled pistachios
- 3 cups filtered water
- 1 teaspoon vanilla bean paste
- Pinch of kosher salt
- Sweetener of your choice optional
Instructions
- Toast the pistachios in a dry pan over medium heat for about 5 minutes, until lightly golden, shaking constantly to avoid burning. Transfer to a medium bowl of cool water and soak for at least 3 hours, or up to overnight.
- Drain the pistachios. In a blender, combine the pistachios, filtered water, vanilla bean paste, and salt and blend until smooth.
- Strain the milk through a cheesecloth or nut milk bag. Sweeten to taste, if desired, then store the milk in the fridge in an airtight container for up to a week.