Ingredients
Scale
- 1 cup raw unsalted pistachios (soaked for at least 4 hours or overnight)
- 2 cups unsweetened non-dairy milk (almond or oat recommended)
- 1/4 cup maple syrup or agave nectar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons cornstarch or arrowroot powder
Instructions
- Soak pistachios in water for 4+ hours or overnight, then drain.
- Blend pistachios with non-dairy milk, maple syrup, vanilla extract, and salt until smooth.
Blending soaked pistachios and ingredients for vegan pistachio pudding - (Optional) Strain the mixture using a fine mesh sieve or nut milk bag for extra smoothness.
- Pour into a saucepan, whisk in cornstarch, and cook over medium heat while stirring until thickened (about 5–7 minutes).
- Transfer to serving bowls, let cool for 10 minutes, then refrigerate for at least 2 hours.
Homemade vegan pistachio pudding served in a glass bowl
Notes
For a brighter green pudding, add a few spinach leaves during blending. Use a high-powered blender for best texture or strain for extra smoothness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 8g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg