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🥤 Vegan Pistachio Almond Milk

92 kcal · 30 min · 4 servings

Ingredients

• 150 g pistachio kernels (roasted and peeled)
• 4 dates
• 1 pinch ground tonka bean
• 1 pinch matcha tea powder (ground green tea)
• 20 g white almond butter (1 tbsp)

Instructions

1. 1. Soak the pistachios in 500 ml water for 4 hours. Then drain the water and rinse the pistachios thoroughly.
2. 2. Place the soaked pistachios together with 1 l water and dates in a blender and blend well.
3. 3. Strain the pistachio milk through a nut milk bag or a very fine sieve into a pot. Stir in the tonka bean, matcha and almond butter and warm the pistachio-almond milk over medium heat.
4. 4. Fill the pistachio-almond milk into glasses and serve warm.

Nutrition per serving

• kcal: 92
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 7 g