How to use pistachio milk in recipes?

How do you use pistachio milk in recipes?

Pistachio milk is a plant milk made by blending pistachios with water and straining the mixture. Unsweetened pistachio milk can replace almond, walnut, hazelnut or cashew milk in most recipes, and sometimes cow’s milk depending on the dish. Start by swapping it one-to-one and adjust to taste.

What are the best ways to use it?

• Coffee and lattes: add it to coffee or tea; warm it gently first.
• Smoothies and shakes: a simple swap for other milks.
• Breakfast: cereal, oatmeal, porridge, chia pudding, pancakes and waffles.
• Baking: cakes, muffins and cookies, where it adds a light nutty note.
• Desserts: custards, puddings and homemade ice cream.
• Savory: creamy soups, sauces and dressings, using an unsweetened carton.

Which pistachio milk should you buy?

Check the label. Store-bought plant milks may contain added sugar, canola oil or artificial flavors, and nutrition varies by brand. One article gives under 100 calories and just over 2 g protein per cup for pistachio milk, but store-bought brands differ, so use the carton. Calcium also varies, so check the label if you use it in place of dairy. Pistachios are a tree nut, so avoid it if you have a tree-nut allergy.

How do you keep it from separating?

Plant milks can split in very hot or acidic liquids. Warm the milk gently, cool coffee briefly, and add the milk slowly while stirring. In sauces, keep a low simmer and add the milk late.

Can you make pistachio milk at home?

Yes: blend pistachios with water, strain through a nut-milk bag or fine cloth, and add a pinch of salt, vanilla or a sweetener if you like. Raw or roasted nuts both work; soaking first softens them. Keep it in a sealed container in the fridge and shake before use. Homemade milk is not fortified.

This is general kitchen guidance. For allergies or medical diets, follow your doctor’s advice.