Thick & Creamy Vanilla-Pistachio Drink
Prep time: 
Total time: 
Yield: 1 serving
  • ¼ cup (40 g) raw, unsalted cashews (see note below)
  • 2 Medjool dates, pitted and coarsely chopped
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pistachio oil (such as Vom Fass Pistachio Oil)
  • 1 pinch sea salt
  • ½ cup (120 ml) boiling water
  • ½ teaspoon finely chopped pistachio, for garnish
  1. Add all ingredients (except the chopped pistachio) to a blender; put the lid on and let it sit for 2 minutes. (If your blender can’t take high temperature, put everything in a heat-safe bowl, cover the bowl, let it sit for 2 minutes, and then carefully pour it into a blender.)
  2. Process until smooth and creamy (be careful, it’s hot!).
  3. Pour into a small mug and sprinkle the pistachio on top; serve hot.
Cashews: Be sure to use raw, unsalted cashews here so their flavor doesn’t overwhelm the flavor of pistachio.
Recipe by An Edible Mosaic™ at