Vegan Pistachio Cream Dessert

Name: Vegan Pistachio Cream Dessert
Prep time: 10 min
Total time: 10 min
Cuisine: France
Ingredients: 400 g of silken tofu (drained); 80 g of pistachio paste (pure and unsweetened); 60 ml of agave syrup; 50 ml of almond milk (no added sugar); 1 tsp of vanilla extract; 25 g of pistachios (crushed, unsalted)

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The vegan pistachio cream dessert wins people over with its delicate creaminess and the authentic flavor of the nut. Entirely plant-based and no-cook, it adds an indulgent, refined touch at the end of a meal or as an afternoon treat, elevated by the crunch of pistachio pieces.

Total time: 10 min
Prep: 10 min
Cook: –
Rest: 1 h
Difficulty: Easy
Per person: €1.70

By the CookinBreak team

Ingredients 6

cups

Estimated cost €6.80

For the finishing touch

3 ¼ tbsp pistachioscrushed, unsalted

Equipment

Blenderor immersion blender to emulsify the cream
Verrinesor serving glasses for individual plating
Silicone spatulato scrape the sides

Instructions

Tap a number to check off the step, and a time to start a timer.

Carefully drain the silken tofu on paper towels for to remove the excess water.

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Place the silken tofu in the blender jar with the pistachio paste, agave syrup, almond milk, and vanilla extract.

Blend on high speed for until the texture is perfectly smooth, silky, and even, with no lumps.

Scrape down the sides of the jar with a spatula, then blend again for to lightly aerate the mixture.

Divide the cream among the serving glasses and refrigerate for at least to firm up the texture.

Just before serving, generously sprinkle the top with the crushed pistachios.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

218kcal

Protein9 g17%
Carbs16 g29%
Fat13 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more intense flavor, use 100% pure pistachio paste with no added sugar and be sure to drain the silken tofu well to guarantee a firm consistency after chilling.

Freezing : Can you freeze this recipe?

Not recommended

The texture of silken tofu changes when thawed.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before for optimal chilling and better texture.

Reheating : How do you reheat it?

Not reheated. Eat chilled.

Variations

Plant-based white chocolate version: add 40 g of melted vegan white chocolate for an even denser, more indulgent texture.
Orange blossom version: stir in half a teaspoon of orange blossom water for a delicate Eastern note.
Cashew version: replace the silken tofu with 150 g of cashews previously soaked for 4 hours and blended with water.

Mistakes to avoid

Forgetting to drain the silken tofu, which would make the cream runny instead of creamy.
Using a sweetened confectionery pistachio paste without adjusting the amount of agave syrup, making the dessert too cloying.
Adding the crushed pistachios before chilling, as they would lose all their crunch from the moisture.