Pistachio Nut Cheese Recipe

Pistachio Nut Cheese Recipe

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 Vegan Dairy-free

Pistachio Nut Cheese Recipe

  • Total time: 10m
  • Yield: 1 cheese wheel
  • Calories: 970 cal

Ingredients

  • 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

Method

  1. Soak the pistachio nuts in water with a pinch of salt for an hour or overnight.
  2. Place half the water and everything else apart from the agar agar into a blender.
  3. Blend until smooth.
  4. In a pan put in the remaining half of the water and the agar agar.
  5. Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.
  6. Take off the heat and stir in the pistachio mixture until combined.
  7. Pour into a mould and then chill for 2 hours.
  8. 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.

Vegan cheese board with Pistachio Nut Cheese

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.

Easy to make Pistachio Nut Cheese

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.

Pistachio Nut Vegan Cheese Recipe

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.

Pistachio Nut Cheese Recipe - Vegan and Paleo

Rate Recipe
  • 4.4/5
  • 36 ratings
36 ratingsX
Very bad!BadHmmmOkGood!
5.6%0%13.9%8.3%72.2%
4.4/536

Tags: , ,

30 thoughts on “Pistachio Nut Cheese”

    1. Hi Cassie, I would recommend to get the pre shelled ones that are labelled as raw (even through they have most probably been cooked) as no need to shell and they won’t have salt on them. But any type would work well for this 🙂

  1. I made this yesterday and it is awesome!! My husband can’t eat much garlic so rather than use two cloves I used 1/4 tsp of powdered garlic. Today I took a portion and added some dried dill to it. Love it. It is great spread on thin rounds of carrot. I used raw pistachios from Nuts.com. I have also put some in the freezer to see if it freezes ok. It is just the two of us so this is very rich, we certainly wouldn’t eat this all up in 2 or 3 days…or at least shouldn’t! Lol.

    1. Bastian Nest and Glow

      Hi Kathleen, I’m not sure – I think the texture would be a bit off but that probably wouldn’t matter. I think my mum is trying to freeze it already grated onto a pizza base. So I will report back with how she gets on 🙂

  2. I followed every single step and ingredient. My “cheese” did not come together at all, the texture was watery all throughout!!!! So frustrated!

    1. Sorry to hear that, what kind of agar agar did you use? I only use the powder as its the strongest and stir constantly to stop it from sticking. Many people have made this recipe so I assure you it does work/1

    1. Hi, yes I use UK / US tablespoon sizes and always heaped, same for the cups in my recipes. It usually doesn’t matter so much with my recipes as its high in natural produce so can need some tweaking, but for this it’s important so that it sets right 🙂

    1. Hi, the 2 pinches of salt are in total – one for the soaking and one in the final cheese. But you might want to adjust the amount for the final cheese to your taste as some like it a bit saltier.

    1. Hi Shirley, sorry I don’t think either of those will work. If you don’t have agar you can leave it out and make this a spreadable cheesy pate instead of a firm block 🙂

  3. Like Deborah, I will use less maple syrup (I intend not to use any) and “up” the salt and nutritional yeast. As is, the recipe is too sweet for my taste.

  4. Hi, I made this a few weeks ago, mine turned out more like “Pate”‘ wondering if you bring the agar agar and water to the boil and then simmer, also I used a 4 1/2 inch Spring pan and still had almost half as much mixture again and, last question, do you use 15 ml or 20 ml tablespoons? Thank you.

    1. Hi Vicky, sorry to hear that – I use 15ml TBSP (i think this is the US and UK size). Was it agar agar powder? The flakes aren’t as potent so you need more. I usually bring to a simmer and keep stirring as otherwise, the agar can stick together at the bottom. Hope that helps 🙂

  5. 1 cup is 100 gram according to Google.
    I just measured with a measuring cup and sacle and mine is 118. But definitely not 150….

      1. Hello, this might depend on the brand you use. I either use Trader Joes or engevita yeast flakes as they are the most popular in the US and UK and that’s what it works out for me as. But to adjust to your tastes. Recipes that are high in natural food do need a bit of initiative as they can vary so much across the world 🙂

    1. Ah I see, you want to measure the amount once taken out of the shell. This is in the first line of the recipe 🙂

  6. Hi Bastian
    Thank you for your beautifull recipes. i have one one question, about the water in which you soak the seeds and nuts.Do you discard it or re-use it in the recipe. I wondered cause the soaking might remove toxin -like substances in which case you should discard it and if that’s not the case you might reuse it cause it might contain some water-soluble vitamins from the nuts in it. What’s the case here?
    Warm regards

    1. Hi Stacy,

      Thanks so much for your lovely comments – that’s so nice to hear. I do discard it as I follow the train of thought that it contains the enzyme inhibitors/antinutrients. However, if you don’t add the salt it’s said to be beneficial to use to water plants as while it may not be good for us it’s said to be good for them.

      As with many of these things where there is little money to investigate there isn’t studies to back it up, but it seems logical to me but I’m always open to learn more.

      Let me know what you think

Leave a Comment

Your email address will not be published. Required fields are marked *