I’m sure you’ve tried almond milk, but have you tasted pistachio milk?! It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.

I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.

I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.

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Pecan milk, where have you been all my life?! Here’s one of those recipes that’s so stupid-simple, I almost feel silly sharing it. And yet, it’s so tasty that I can’t keep it to myself.

Pecans make an incredible nut milk. It’s nutty and tastes like, well, pecans—even more so if you use freshly roasted pecans instead of raw. I prefer mine with a touch of maple syrup and a dash of vanilla extract. Sip it chilled for an all-natural treat.

Unlike almond milk, which requires straining and leaves gritty almond pulp behind, pecan milk doesn’t require any straining at all. The pecans blend into super-creamy oblivion, making this a no-waste nut milk that contains all the nutrients and fiber you would get from a handful of pecans.

I absolutely love homemade pecan butter and homemade cashew milk, so I’m not sure why I didn’t think to make pecan milk until now. I finally tried making some a few weeks ago, after buying Malk’s pecan milk at Whole Foods, which has since been discontinued. So far, I’ve enjoyed pecan milk on its own, with granola, and in my coffee, and loved it every which way.

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Let’s talk milk. Do you like milk? Milk and I have a tumultuous past. As a kid, I boycotted milk for a solid ten years, during which time my mother fretted about my calcium intake and swore I’d turn into a decrepit, brittle old lady. May the record show that I have not once broken a bone.

These days, I’m still not much of a milk drinker. I like a splash of it in my coffee, but I accidentally stopped drinking coffee two months ago. I can’t say I’m a fan of store-bought milk alternatives, either. Soy milk, rice milk and almond milk all have a funky aftertaste that I can’t abide. Homemade almond milk is pretty good, but straining the pulp from the liquid mixture is more trouble than it’s worth.

Homemade cashew milk, however, is a different story. It’s my one exception. It’s easy to make and it’s absolutely delicious. Cashew milk is the creamiest of homemade nut milks and the most refreshing, in my opinion.

Since the nuts blend entirely into the water, no nuts go to waste in the process. That also means that the cashew milk retains all of the fiber and nutrients present in the cashews. Did I mention that you don’t have to strain the mixture? I’m a fan.

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