Pistachio Milk

Cooking Light
Pistachio MilkRecipe

Photo: Greg Dupree

Serves 6 (serving size: 1/2 cup)


+ Add To Shopping List
1 cup pistachios or other raw nuts (or pasteurized, if almonds; do not use peanuts, Brazil nuts, or walnuts)
3 cups water
1 teaspoon agave nectar
2 1/2 cups water


Combine pistachios and 3 cups water in a bowl; let stand at least 8 hours or overnight. Drain. Process nuts, agave nectar, and 2 1/2 cups water in a blender until very smooth, about 3 minutes. Pour mixture through a strainer lined with 2 layers of cheesecloth into a bowl; discard solids (or reserve for another use). Store, refrigerated, for up to 1 week.

Note: Nutritional analysis is for Pistachio Milk.

Created date

October 2016

Nutritional Information

Calories 15
Fat 1 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 0.0 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 2 mg
Sugars 1 g
Est. Added Sugars 0 g