Pistachio milk is one of the less well known plant-based milks with a far fewer number of suppliers. Technically, pistachios are not a nut, but a ‘drupe’ – a fleshy tree fruit, containing a shell-covered seed. Don’t let this put you off though, it’s super creamy and has a ‘buttery’ taste.

Pistachio milk is made by soaking the pistachios in water for around 6 hours, blending them and then filtering the liquid through a cheesecloth or nut milk bag. Many of the commercial companies fortify their pistachio milc’s with small amounts of potassium, calcium and iron.

Pistachios are nutrient-dense, containing around 30 different vitamins, minerals and phytonutrients, including vitamins B6 and potassium. Pistachio milc is also high in protein, fibre and antioxidants.

Pistachios use roughly the same amount of water as almonds, so not the most water-efficient of the plant-based milcs. However, an environmental benefit of pistachios is the common use of ‘Integrated Pest Management’ (IPM) method in orchards. This method uses predators, such as owls, to control pests, as opposed to the use of pesticides.