I’m a big fan of my friend, Heather. Not only is she an amazing friend, she’s also an extremely talented cook, and I’ve been lucky enough to taste several of her recipes. Heather has been doing this really cool recipe series called #MMAZ (which stands for Meatless Mondays A-Z). Each week, a specific ingredient is revealed that should be a main component in a recipe. Although I haven’t gotten my butt in gear enough to participate in many of the weekly posts (only two!), I have certainly loved seeing what everyone else has come up with!
When I found out that the ingredient for the letter “P” was going to be Pistachio, I knew I had to get on board.
I loooooooove pistachios.
I was trying to come up with an idea for a recipe, and first thought of doing something similar to my beloved cashew cream. However, I wanted something that could stand on it’s own as a dessert (although one could easily eat an entire batch of the cashew cream…), so I decided to try my hand at making a pudding. I thought that the combination of lemon and pistachio sounded wonderful, and luckily- it was!
This pudding is simple to make, vegan and requires no cooking. And, it only has a few ingredients!
Lemon Pistachio Pudding
1/2 c pistachios, shelled
9 oz. silken tofu (I used Mori-Nu brand)
3 T non-dairy milk (I used Silk Unsweetened Pure Almond)
2 T chia seeds
2 T agave nectar
1/2 tsp lemon extract or 1/4 tsp lemon zest
1/2 tsp vanilla extract
Place the pistachios in a small bowl and fill with water, just enough to cover them. Soak for 30 minutes.
After 30 minutes, discard water and place all ingredients (including pistachios) in a blender. Blend on high speed for one minute- the consistency should be smooth. Pour into a bowl and place in the refrigerator for at least an hour before serving to let thicken*
*I know that it will be difficult to wait for an hour for it to thicken… but trust me, it will be worth it.
Are you a pistachio fan? What’s your favorite ingredient to pair with pistachio?