Creamy, vegan pistachio pudding made without dairy or refined sugar. Also paleo, oil-free, and gluten-free.
- 1 ripe avocado, peeled and de-pitted
- ¼ cup pistachios, pre-soaked and strained*
- 5 tbsp maple syrup
- 5 tbsp water or coconut water
- 1 tsp pure vanilla extract
- 1 tsp rose water (optional**)
- ½ tsp almond extract
- 1 tsp lemon juice
- ⅛ tsp salt
- Optional: 1 handful of baby spinach leaves***
- more pistachios + salt flakes
- Blend all pudding ingredients in a high power blender into a smooth consistency. Stop and scrape down the sides as needed (or use your Vitamix tamper if necessary).
- Once the mixture is smooth, transfer the pudding into small jars or glasses (I used 2 of the jars pictured above the recipe), cover and place in the freezer for about 30 minutes to an hour to chill. When ready to eat, garnish with extra pistachios (chopped or whole) and sprinkle with some coarse salt flakes, and enjoy!****
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**See notes above recipe regarding the correct rose water to use.
***Add the spinach in at the end if you want to adjust the color if your pistachios are not very vibrant — I did not need to add any to the pudding in the pictures, but I had some gorgeous-looking pistachios to work with. Can also throw them in if you love spinach, of course.
****Storage: Because this recipe uses avocado, it’ll tend to brown up after a day or so out of the freezer (even if kept refrigerated). To avoid that, I recommend keeping the pudding frozen until ready to consume and take it out of the freezer and let sit at room temp for a bit to let it thaw out a little.