Homemade Pistachio Mylk ðŸ’š


And because I have been overly obsessed with Nut Mylks lately, here is a recipe for one of my favorite ones.


Pistachio Mylk 💚

1 cup raw unsalted organic pistachios
4 cups filtered or purified water

pinch of himalayan sea salt

1 tablespoon local raw honey or other sweetener

1 vanilla bean or 1 teaspoon vanilla extract (optional)



Soak shelled pistachios in water for 6 hours. Rinse and drain.

Place soaked pistachios in a blender with 4 cups of water. and blend until smooth.*

Add in vanilla and maple syrup and blend until combined.

Pour contents of blender through a nut milk bag into a jug. **

Store in refrigerator for several days. You will need to give it a good shake before using as water may separate.

Use in place of milk in cereal or baked goods, warm up for a comforting drink or add cocoa powder for a pistachio hot chocolate.

Notes *Use a high powered blender. This will not work with a food processor. **A nut-milk bag is necessary for this recipe. I recommend this kit.

Thanks @thehealthymaven for the amazing recipe!
Raquel ❤️


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