DIY pistachio milk
Switch up your almond milk with a delicious homemade pistachio milk. This can be added to smoothies, coffee or just enjoy it warmed up all by itself! Pistachios contain more potassium and vitamins K and B-6 than almonds and also one of the best high-protein nuts.
All you need is 1 cup of shelled raw pistachios, water, and a pinch of salt.
Soak pistachios in a bowl covered by several inches of water. Cover and refrigerate overnight then drain and rinse pistachios.
Combine pistachios, 3-4 cups fresh water and salt. Using a blender (food processor not recommended), blend until smooth. As a variation, you can also add 1 tsp vanilla extract and/or 1 tbsp maple syrup.
Strain through a cheesecloth, fine-mesh strainer or a nut-milk bag (keep the pulp for baking, oatmeal or smoothies).
Use an airtight container to refrigerate pistachio milk for up to 3 days and stir well before each use.