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
Est. added sugars 0g
How to Make It
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.
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