Pistachio Cashew Milk

I’m definitely hooked on pistachios, and this pistachio cashew milk is definitely a staple now! I love making my own homemade creamy vanilla cashew milk recipe on a regular basis, and I have discovered that adding pistachios is such a fantastic idea! This milk is so creamy and the flavor is unreal! It pairs perfectly in your morning lattes and smoothies. Trust me, you have to give this recipe a try it! 

Why you will love this recipe

• It’s a fantastic dairy free milk alternative that is so smooth and creamy
• This pistachio cashew milk froths up really well and goes perfectly in lattes
• The flavors from the almond extract and pistachios pair perfectly and taste amazing
• As long as you have a high powdered blender, there is no straining required
• It’s made with simple healthy ingredients without gums or thickeners

What you will need

Pistachios – Make sure to use raw cashews for this milk! I use these ones linked here.

Cashews – For this recipe you will want to make sure to use raw cashews not roasted. I love using the sprouted ones by Lark Ellen Farm.

Filtered Water – The base for this milk will be water and you definitely want to use filtered if you can!

Honey – This is my preferred sweetener for this milk but you can also use maple syrup or omit completely.

Almond Extract – This adds a slight sweet cheery like flavor note to the pistachio cashew milk which pairs so well!

Vanilla Extract – I love vanilla flavor in my nut milks and I definitely don’t recommend skipping out on it.

Salt – Adding a pinch of salt balances the sweetness of this pistachio cashew milk.

How to make the pistachio cashew milk

First, add the pistachios and cashews to a bowl or glass container and then pour over hot water and the cover. Let the nuts soak for at least 4 hours to insure they get nice and soft.

After the nuts have soaked, drain the water from the pistachios and cashews. Peel the skins of the pistachios off to insure you get a very smooth texture and not grainy.(It’s a little tedious so if you don’t want to peel the skins just be sure to strain the milk in a nut milk bag.)

In a high-powered blender, add the pistachios, cashews, filtered water, honey, almond extract, vanilla extract, and salt. Blend in low for 30 seconds, then turn the powder to high for about 2 more minutes. The consistency should be smooth and creamy.(If your blender is not high powered like a Vitamix then you may need to strain your nut milk.) Pour into an air tight jug and store in the fridge.

FAQs for this pistachio cashew milk

STORAGE – This pistachio cashew milk will stay good in the fridge for around 6 days!

SHAKE BEFORE USE – The milk will have some separation naturally so always be sure to give it a good shake before using!

HOW TO FROTH – This pistcahio cashew milk may not froth up quite as much as some of the other store bought milks because they contain thickeners and gums. However I think it really froths up well using this frother here.

HOW TO GET THE BEST TEXTURE – As long as you have a high powered blender like a Vitamix then you will have no trouble getting the texture smooth and creamy. If you don’t have a high powered blender then I recommend using a nut milk strainer or cheesecloth to filter out any larger nut particles.

HOW TO ENJOY – I personally use this milk almost daily in my morning matcha or coffee lattes! You can also use it as a base for any smoothie recipe or a baked goods recipe.

Other recipes you will enjoy

Creamy Vanilla Cashew Milk

Pistachio Truffles

Honey Pistachio Ricotta Stuffed Dates

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!