Pistachio Milk

Serves 4 Prep Time 5 minutes   Rated:

Don’t get me wrong, I love dairy milk. BUT, I also am a bit addicted to nut milk when it is home made. Not for me the watery, additive filled purchased variety. Nut milk has to be one of the simplest things to make yourself if you have a high powered blender of any sort, (let alone a Thermomix!)

I also love pistachios, which of course cost more than bitcoin, but they are very fiddly to harvest which makes the price point understandable. Especially if you are sourcing locally grown pistachios. I have it on good authority that very close to the Cobram Boundary Bend estate, there is a pistachio farm...I may have even tasted these Aussie nuts and they are AMAZING!

But I digress...pistachio milk. The green smoothie I can be friends with. (OH, and the maple syrup is optional, as it does make you drink it a whole lots faster!!)

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  • 200 Grams pistachios, shelled
  • 2 Cups water, for soaking
  • 700 Grams filtered water
  • Pinches pink salt flakes BUY
  • 2 Teaspoons vanilla extract BUY
  • 50 Grams pure maple syrup
  • Additional filtered water as required



Soak the pistachios in water over night or for a few hours at least. Drain and discard water.


Place the soaked nuts into the Thermomix bowl with the 700g water and blend 3 min/speed 10.


Strain through a nut milk bag and reserve solids for another use. (see my Vegetarian cookbook for ideas!)


Return the nut milk to the Thermomix bowl with remaining ingredients. Combine 10 sec/speed 5.


Add as much water as you think you need to make a pourable ‘milk’ consistency. I noticed the milk thickens after a few hours, so be a bit generous, though you can add more later if required.

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