Pistachio Pudding
In a food processor, pulse the pistachios until crumbly. Add in sugar and blend until powdery—with just a few larger chunks remaining. Add the ⅓ cup nondairy milk and puree until very well combined.
- Cook1 h
- Total1 h
- Serves4
- LevelEasy
Ingredients
- 1 cup roasted and salted pistachios, shelled
- ½ cup granulated sugar
- ⅓ cup non dairy milk, plus 1½ cups non dairy milk
- ¼cup additional granulated sugar
- 5 tbsp. cornstarch
- 4 tbsp. water
Method
- In a food processor, pulse the pistachios until crumbly. Add in sugar and blend until powdery—with just a few larger chunks remaining. Add the ⅓ cup nondairy milk and puree until very well combined.
- Transfer pistachio mixture to a 2-quart pot and whisk in the additional nondairy milk and sugar.
- In a small bowl, use a fork to combine the cornstarch and water until no lumps remain. Add this slurry to the pistachio mixture.
- Heat over medium heat, stirring frequently until thickened, for 5 to 7 minutes. Pour into two to four ramekins or serving dishes and let cool completely. Serve chilled with whipped topping! Store in airtight container for up to 1 week in refrigerator.
