Homemade Pistachio Milk (with dates)
Creamy homemade Pistachio Milk with Dates is a dairy-free nut milk that’s naturally sweet, smooth, and easy to make in just minutes. Perfect for lattes, smoothies, or baking.
Servings 1 liter
Ingredients
- 1 cup raw (unshelled pistachios (unsalted))
- 3-4 cups filtered water (start with 3 for creamier milk, add more for thinner)
- 4 Medjool dates (pitted) (sub maple syrup, honey or agave)
- 1 tsp vanilla bean paste or extract (optional, for extra flavor)
- 1 Pinch of sea salt
Instructions
- Place pistachios in a bowl and cover with water. Soak for at least 6 hours or overnight. (For a faster option, soak in hot water for 1 hour.) Drain and rinse. Add pistachios to a towel and rub to remove and skins.
- Add soaked and peeled pistachios, fresh water, dates, vanilla, and sea salt to a high-speed blender. Blend on high for 1–2 minutes until completely smooth and creamy.
- For extra-smooth milk, strain through a nut milk bag, cheesecloth, or fine mesh sieve into a clean jar.
- Transfer to an airtight jar and refrigerate for up to 4–5 days. Shake before each use, as natural separation will occur.
Notes
- For the creamiest milk, stick to 3 cups of water — if you like it lighter, add up to 4 cups.
- Don’t skip straining if you prefer ultra-smooth milk; a nut milk bag or cheesecloth will give you the silkiest texture.
- The dates add natural sweetness, but you can adjust the amount (or even skip them) depending on how you plan to use the milk.
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