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Pistachio Milk

Photo: Greg Dupree
Yield

Serves 6 (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition Information

  • calories 15
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 0.0 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 0.0 mg
  • calcium 2 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.