This quick recipe for dairy-free Pistachio Nut Cheese is easy and foolproof. It slices, grates and will go golden brown when grilled. The only difficult part is not eating the pistachio nuts as they are! However it’s better to make this cheese than just eat the pistachio nuts as they are sprouted meaning the goodness and nutrients are easily digested.
The cheese is oil-free and contains heart healthy fats from the pistachio nuts. Also full of B vitamins and you can use a brand of nutritional yeast with B-12 to get that elusive vitamin. Suitable for vegan, dairy-free, paleo, plant-based, gluten-free. and general healthy diets.
Pistachio Nut Cheese Recipe
- Total time: 10m
- Yield: 1 cheese wheel
- Calories: 970 cal
- 1 cup / 150g Pistachio Nuts, shelled
- ½ cup / 40g Nutritional Yeast
- 1 tbsp Maple syrup
- 1 tbsp Agar agar powder
- 2 cloves of Garlic
- ½ Lemon juiced
- 1 tbsp Apple Cider Vinegar
- 1½ cups / 350ml Water
- 2 pinches of Salt
- Soak the pistachio nuts in water with a pinch of salt for an hour or overnight.
- Place half the water and everything else apart from the agar agar into a blender.
- Blend until smooth.
- In a pan put in the remaining half of the water and the agar agar.
- Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.
- Take off the heat and stir in the pistachio mixture until combined.
- Pour into a mould and then chill for 2 hours.
- Enjoy within 3 days and keep chilled.
Pistachio Nut Cheese Video Recipe
The pistachio nuts for this nut cheese are soaked in salted water to sprout them and make the nutrients more bioavailable. This is called activating nuts and apparently was part of several ancient cultures. If you are short of time then just soak for 15 mins, but it’s best to soak for 8 hours or overnight.
This cheese would probably take other ingredients as flavours really well. Next time I may try it with dried apricots, rose essence or dried cranberries. Think of this recipe as a base recipe to add different flavours to suit your tastes. Please do let me know how you get on in the comments or tagging me on social media @nestandglow.
The cheese ended up more yellow than the bright green I was hoping for, but this isn’t really surprising as the nuts inside are mostly yellow and the nutritional yeast is yellow. To make it green I would suggest adding a tsp of green powder such as spirulina, wheatgrass or barley grass. You won’t taste it but it will give a deeper green colour and a nutrient boost.
I’ve found that this cheese is great to have with berries – the nutty green cheese looks and tastes great with tart raspberries.
I use the pre-shelled unsalted pistachio nuts to make this. I believe this type of nuts has been roasted, but at a lower temperature than normal shelled roasted and salted pistachios so they wouldn’t be considered raw.