This exotic & creamy vegan pistachio pudding is made with just 7 simple ingredients. It’s free from dairy, eggs, and refined sugar and can be prepared in less than 15 minutes! Blend, heat up, pour into serving dishes, and enjoy warm or chilled.
If you’re looking for a delicious and healthy dessert option, this vegan pistachio pudding recipe is an excellent choice. Made with only a handful of wholesome ingredients, this creamy, sweet, and nutty pudding is a treat for both the taste buds and the body. One of the best things about this pudding is that it contains no dairy, gluten, or eggs, making it a perfect dessert for those with dietary restrictions or anyone looking to add more plant-based options to their diet. It’s also an excellent way to introduce more greens and nuts into your diet in a tasty and enjoyable way.
The Health Benefits
Pistachios are the star of the show in this recipe, providing a rich, buttery flavor and a host of nutritional benefits. Pistachios are an excellent source of protein, fiber, healthy fats, vitamins (like B6, vitamin E, and thiamin), and minerals (including phosphorus, potassium, magnesium, and copper). Combined with spinach, pure maple syrup, arrowroot starch, coconut milk, rose water, cardamom, and a pinch of sea salt, this vegan pistachio pudding is a powerhouse of nutrients and flavor.
Adding spinach is a great way to achieve a vibrant green color and bump up the nutrients. Spinach is a great source of vitamins and minerals, including vitamins A, C, K, and folate, as well as iron and calcium. These nutrients help support healthy immune function, promote healthy bones and teeth, and support healthy blood clotting. In addition, spinach is a good source of fiber, which can help support healthy digestion and promote feelings of fullness. The fiber in spinach also helps regulate blood sugar levels, which can be especially beneficial for people with diabetes or those at risk of developing the disease. If that’s the case, substitute pure maple syrup with natural zero-calorie sweeteners such as stevia or monk fruit extract.
The combination of rose water and cardamom adds a unique and exotic twist to the pudding. It highlights the influence of Middle Eastern flavors and pays homage to the rich culinary traditions I grew up with. Rose water is a fragrant liquid made from rose petals that are steeped in water. It’s commonly used in Middle Eastern desserts and beverages and adds a floral, sweet, and slightly tangy flavor to the pudding. Rose water is also known for its calming and soothing properties, making it a popular ingredient in aromatherapy.
Cardamom, on the other hand, is a spice that is commonly used in Middle Eastern, Indian, and Scandinavian cuisines. It has a warm, sweet, and slightly spicy flavor that pairs well with the nutty flavor of the pistachios. Cardamom is also known for its digestive benefits and is often used to treat digestive issues.
Ingredients in Vegan Pistachio Pudding
- Pistachios: Either raw or roasted, salted or unsalted shelled pistachios work in this recipe.
- Spinach is used to add a vibrant green color as well as many nutritional benefits without impacting the taste. I wouldn’t recommend using other greens as they might affect the taste.
- Pure Maple Syrup: My favorite natural unrefined sweetener to use. If you don’t have maple syrup, you could opt for raw honey instead.
- Arrowroot starch helps thicken the pudding. You can substitute it with organic or non-GMO cornstarch.
- Coconut milk: Full-fat coconut milk makes this pudding extra thick and creamy, but other types of dairy-free milk should also work.
- Rose water goes perfectly with pistachios, so it’s highly recommended. You can purchase it online, at most Middle Eastern grocery stores, or in the ethnic aisle of some health food stores. However, if you couldn’t find it, you could simply leave it out.
- Ground cardamom: If using cardamom seeds, you could grind a whole bunch in a coffee or spice grinder and store the excess for later. Alternatively, use a mortar and pestle to crush the seeds from 2 pods for this recipe.
- Sea salt: Omit if using salted pistachios.
How to Make Vegan Pistachio Pudding
Preparing this vegan pistachio pudding is a breeze. Here’s how you do it:
- Blend all the ingredients in a blender or food processor until smooth and creamy.
- Pour the mixture into a heavy-bottomed saucepan and heat it gently over medium-low heat, stirring continuously for about 10 minutes until it thickens to your desired consistency.
- Once thickened, remove from heat and pour into individual serving dishes. Let it cool for 15-20 minutes and enjoy!
This luscious pudding can be served warm or chilled, depending on your preference. I love topping it with extra pistachios for a crunchy texture and an extra burst of flavor.
How to Store Vegan Pistachio Pudding
This vegan pistachio pudding is a great make-ahead dessert option. Once it has completely cooled down, it can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. To thaw, simply place it in the fridge overnight and enjoy your delicious pudding the next day.
Another tasty way to store and enjoy this pudding is as popsicles! Pour the cooled pudding into popsicle molds, insert sticks, and freeze for 2 hours or more. They make a wonderfully tasty and healthy snack on warmer days for kids and adults alike.
More Delicious Exotic Recipes
- Pistachio Baklava Balls
- Vegan Pistachio Ice Cream
- Vegan Persian Saffron Ice Cream
- Saffron Rose Water Chia Pudding with Warm Apple Compote
If you try and enjoy this vegan pistachio pudding, please leave a comment below and rate the recipe. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations!
Vegan Pistachio Pudding
Ingredients
- 1/2 cup pistachios + more for topping
- 1/4 cup spinach packed
- 3 tablespoons pure maple syrup
- 3 tablespoons arrowroot starch or non-GMO corn starch
- 1 and 1/2 cups coconut milk or other dairy-free milk of choice
- 1 teaspoon rose water
- 1/2 teaspoon ground cardamom or seeds from 2 pods, crushed
- Pinch of sea salt omit if using salted pistachios
Instructions
- Combine all of the ingredients in a blender or food processor, and blend until completely smooth. Taste test and adjust the sweetness as needed.
- Pour into a heavy-bottomed saucepan and place on the stovetop over medium-low heat. Bring into a gentle simmer and cook until the mixture thickens, about 10 minutes. Be sure to continuously whisk so it doesn’t stick to the bottom of the pan.
- After the pudding has thickened to your liking, remove from heat and pour into the serving dishes. Let it cool for about 15-20 minutes. You can serve right away while warm or transfer to the fridge to chill until serving time.
- Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. To thaw, simply place it in the fridge overnight and enjoy your delicious pudding the next day!
Notes
- If your blender is not very strong, it’s best to soak the pistachios for at least 2 hours or overnight in filtered water. If you’re short of time you could get away with soaking them for a minimum of 15 minutes in hot water. Rinse and drain, then add to the blender with the remaining ingredients.
- Rose water goes perfectly with pistachios, so it's highly recommended. You can purchase it online, at most Middle Eastern grocery stores, or in the ethnic aisle of some health food stores. However, if you couldn't find it, you could simply leave it out.
- If using cardamom seeds, you could grind a whole bunch in a coffee or spice grinder and store the excess for later. Alternatively, use a mortar and pestle to crush the seeds from 2 pods for this recipe.
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