Super Easy Vegan Pistachio Pudding

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Pistachios make me feel fancy. They are also a great source of protein and fiber as well as vitamin E, folate, copper, and many other vitamins and minerals. A few months ago Andrew and I were at the grocery store together and he saw some Jello mix pistachio pudding and excitedly told me how much he looooved pistachio putting. I looked at the ingredients on the box:

Ewwwww...

Sorry, honey, things like this just aren’t allowed in my cart! However, I do love pistachios and promised him I would make a more wholesome homemade version. After looking at a few more traditional pistachio pudding recipes using egg yolks and whole milk to thicken, I remembered that when I was vegan I used to make the simplest pudding with silken tofu and decided to use that as a base. I swirled some pistachios with agave and vanilla, added a bit of coconut oil to replace the richness of the milk fat and egg yolk, and added that to a creamy silken tofu base. Garnished with a few pistachios and an extra agave swirl, it didn’t need anything else. Andrew was in heaven and proclaimed it “better than Jell-O’s pistachio pudding.” I didn’t think that was much competition… that stuff is scary! But really, this is so delicious and easy to make!

 5 ingredient Vegan Pistachio Pudding:

serves 2-3

*1/2 cup shelled roasted pistachios (I used salted)

*2 tablespoons Agave nectar (or more depending on how sweet you like it. Stevia can be substituted also), plus more for serving

*1 tablespoon extra virgin coconut oil

*1/2 teaspoon vanilla extract

*1 box Mori Nu firm silken tofu (12.3 oz), chilled

Directions:

1. Reserve 2 tablespoons of the pistachios for garnish. Add the rest of the pistachios, the agave, coconut oil, and vanilla to a food processor and process until smooth. Add the tofu and process until smooth again.

2. Spoon into dishes, garnish with whole or coarsely chopped pistachios and an agave drizzle and serve immediately. The ungarnished pudding will keep in the refrigerator for several days as well.

PS: Recognize the bowls? They are the ones we made during our Eugene trip! They make perfect desert dishes.

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7 responses »

  1. Pingback: Pistachio Pudding Requires Killing Animals Because Logic |

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