If almonds, cashews, and oats can all be milked, then why not pistachios? There’s always room for another delicious non-dairy milk in the world, especially one made from one of the world’s healthiest—and tastiest—nuts.
Pistachios are brimming with powerful phytonutrients: the chemicals plants produce to keep themselves healthy. They also do a great job of keeping humans healthy, too: their antioxidant and anti-inflammatory properties can enhance immunity, repair DNA damage from exposure to toxins, and detoxify carcinogens. Pistachios are also rich in potassium, heart-healthy fats, and phytosterols that help your body to reduce “bad” cholesterol levels.
Pistachio milk may not be as ubiquitous as oat milk or almond milk just yet, but we're willing to bet that will be changing soon. A new Instagram-friendly brand Táche is bringing pistachio milk to the masses through a direct to consumer model. And while you might be hard pressed to find a bottle at your local grocery store, it could not be easier to make your own pistachio milk in the comfort of your own home.
Begin by soaking shelled pistachios in water for a few hours—ideally, overnight. There are three reasons to soak your nuts, the first being increased nutritional value. Pistachios are nutritionally dense, and contain natural inhibitors meant to protect those nutrients. By soaking, these inhibitors will be minimized or eliminated completely, thus releasing the full nutritional power of the pistachio and making it easier for your body to digest. Soaking also softens the nuts, which makes them easier to blend and results in a creamier finished product. As they sit, the pistachios will begin to absorb some of the soaking water, becoming plumper and more buttery, so it’s a smart idea to soak your nuts in a large vessel where they’ll have plenty of breathing room.
Once soaked, rub the pistachios underneath the water to help remove any papery skins, then drain through a colander and rinse well. Move your pistachios to a blender with a pinch of salt, pour in enough hot water to cover by at least two inches, then turn to the highest speed. As it blends, stream in additional hot water until your pistachio milk reaches the consistency of watery yogurt. Give it a taste and, if desired, add a bit of all-natural sweetener before blending for another 30 seconds.
Pour the pistachio milk into a container through a nut milk bag or a mesh strainer lined with two layers of cheesecloth, leaving it mostly alone and letting gravity do its thing. Use the back of a spoon or ladle to press as much liquid as you can out of the pistachio pulp, then either discard it, or save for another use. Bottle your pistachio milk, seal it tight, and refrigerate. If you can resist drinking it all in one day, it should last for about a week.