1 week Ago By Remy Morimoto Park
Remy Morimoto Park’s pistachio milk from her cookbook Sesame. Soy. Spice.
is a fresh take on homemade plant milk — and it’s a delicious one. With just a few ingredients, this creamy, naturally green plant-based milk is perfect for lattes, cereal, or sipping with cookies.As more people move away from dairy, plant milks have become a kitchen staple.
While almond and oat milk tend to get most of the attention, pistachios make a great alternative. They’re rich, slightly sweet, and full of healthy fats, which gives the milk a smooth, velvety texture. Pistachio milk also has a subtle nutty flavor that pairs well with both sweet and savory dishes.
This recipe uses toasted and soaked pistachios, vanilla, and just a pinch of salt — plus sweetener if you like. It’s easy to make and lasts in the fridge for up to a week. Removing the pistachio skins gives it an extra vibrant green hue, but that’s optional.
Whether you’re trying new milk options or just love pistachios, this is a great recipe to have on hand.Read more: How To Make Your Own Dairy-Free Butter From ScratchPistachio milkHaving a new plant milk recipe on hand is a great way to switch up coffees, cereals, and even baking. Try this perfect pistachio milk for a change of pace.
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wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetServings3Ingredients1 cup shelled pistachios3 cups filtered water1 teaspoon vanilla bean pastePinch of kosher saltSweetener of your choice optionalInstructionsToast the pistachios in a dry pan over medium heat for about 5 minutes, until lightly golden, shaking constantly to avoid burning.
Transfer to a medium bowl of cool water and soak for at least 3 hours, or up to overnight.Drain the pistachios. In a blender, combine the pistachios, filtered water, vanilla bean paste, and salt and blend until smooth.
Strain the milk through a cheesecloth or nut milk bag. Sweeten to taste, if desired, then store the milk in the fridge in an airtight container for up to a week.Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park.
Photography © 2024 by Kristin Teig. Reproduced by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.
Read more: Vegan Chickpea Chocolate MousseThis article was written by Remy Morimoto Park on the PBN Website..
