Pistachio and cardamom, creamy, homemade vegan milk - Φυτικό γάλα από φιστίκια Αιγίνης με κάρδαμο- Veganinathens.com

Pistachio and cardamom, creamy, homemade vegan milk

When I think of vegan milk, nothing can be compared with the freshness, nutrition and taste of the milk we can make at home with fresh raw nuts and seeds! Moreover, I prefer to make my own vegan milks, since it’s super easy and the relatively cost is much lower compared to the store-bought plant-based milks.

The only thing one will need in order to prepare vegan milk at home is a blender – just a regular blender, not a special-super-high-speed device.

This time I decided to make my own pistachio milk and to be sincere I was quite reluctant at the beginning since I had never tasted something similar. Of course I love pistachios and especially the varieties that grow in Aegina, a small island very close to Athens -these must be the best pistachios of the world – and thus I thought that pistachio milk couldn’t be anything but delicious! To spice up things I added some cardamom and a little agave nectar for extra sweetness.

Well I just want to say that pistachio milk may become my favorite! Its texture is rich and creamy, it has a mild sweet and somehow exotic taste while its aftertaste brought to mind freshly cut pistachios and the fragrance of the atmosphere after the first autumn rain.

I have to mention that this recipe was based on the idea of Sotiris and Lory two amazing guys I met in the Cooperative and Solidarity Economy festival. They live in Aegina and they grow their own organic pistachios. I should thank them a million times for their idea and for the delicious, fresh, organic pistachios they offered to me, with which I made this recipe!

Pistachio and cardamom, creamy, homemade vegan milk- Φυτικό γάλα από φιστίκια Αιγίνης με κάρδαμο- Veganinathens.com

Ingredients

  • 1 cup peeled, raw pistachios
  • 3 cups filtered water
  • 1 ½ tbsp agave syrup or raw coconut sugar (optional)
  • 3-4 cardamom pods

Method

  1. Soak the peeled pistachios for 4-6 hours in water.
  2. Strain the nuts and put them in a blender with 3 cups of filtered water.
  3. Break the cardamom pods and add them in the mixture.
  4. Blend for 3-4 minutes on medium to high speed.
  5. Line a colander with a damp cheesecloth and strain the milk. Squeeze the cheesecloth to get as much milk as possible.
  6. Add sweetener such as agave nectar according to your taste.
  7. Keep in a sterilized glass bottle in the refrigerator. Because it has not been pasteurized, it cannot be preserved more than 3 days.

Note: You can omit cardamom and agave nectar if you want a plain flavor, but if you like something more complex and exotic give cardamom a try! The pistachio pulp can be used in sweet recipes such as cookies, raw energy balls and baked goods.

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