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Pistachios: Coming soon to a milk bottle near you

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Photo: NüMoo by Juisi

We order lattés with almond milk, pour cashew milk over morning bowl of granola, and use coconut milk as the base of our endless-supply of smoothies.

Yet somehow in the midst of the small-batch nut milk revolution, the lovely pistachio nut—packed with potassium, magnesium, and vitamins E and K (not to mention a nice dose of protein)—got left behind. Until now, that is.

NüMoo, a new line of clean, organic nut milks from the cold-pressed juice brand Juisi, is shining the spotlight on the little green guys. The pistachio milks come in four flavors (from classic Vanilla Bean to better-than-Nesquik Strawberry), all comprised of eight ingredients or less.

Think creamy but clean flavored, with just a hint of pistachio je ne sai quoi that reminds you you’re not in Almondville or Cashewtown anymore.

And yes, they’re all as delicious as the nut milks you may be used to drinking. “Pistachios have a lot of flavor, so it’s naturally sweet, savory, and has a little bit of a salty note,” says co-founder Joseph Savino of the multi-dimensionality you get with this nut in particular. Think creamy but clean flavored, with just a hint of pistachio je ne sai quoi that reminds you you’re not in Almondville or Cashewtown anymore.

And it’s a deliciousness that comes without relying on anything artificial. NüMoo’s pistachio milks are sweetened with dates and flavored with the actual foods that they’re supposed to taste like—whole vanilla beans, cacao, fresh strawberries, and organic espresso.

Plus, while what you’re drinking out of most packaged nut milks is comprised of only approximately two percent actual nuts, NüMoo’s recipe uses about four times that, Savino promises. Also handy is the fact that DIY pistachio milk process is remarkably easy.

“You can take the concept of making almond milk and cashew milk and apply it to really any other nut,” says Savino. “It just requires soaking overnight, blending in your home blender or Vitamix, and either straining it or having a whole chunky product with a little more grit.”

In honor of National Pistachio Day (Friday, Feb. 26), NüMoo’s co-founder David Milburn shared with us his go-to pistachio milk recipe. You’d be nuts not to try it…

Vanilla Pistachio Photo for WG_2

NüMoo Vanilla Bean Pistachio Milk

4 cups water
1 cup shelled pistachios
1/2 cup of pitted dates
1/4 of a vanilla bean (about 2 inches)
1/4 teaspoon cinnamon
Pinch of sea salt

Soak shelled pistachios in water for six hours, then rinse and drain.

Place the soaked pistachios in a blender with water, dates, vanilla bean, cinnamon, and sea salt. Blend until smooth, approximately three to five minutes.

Pour contents of blender through a nut milk bag or strainer into a sealable container.

Pistachio milk is best cold. Store in the refrigerator for several days. You will need to give it a good shake before using, as water may separate. Makes four eight-ounce servings.

Now what? Try your own pistachio milk with one of these good-for-you granolas. If you can’t be bothered leaving the house to load up on ingredients, this New York City company delivers nut milks to your door