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!

It’s better to make this vegan cheese than just eating the pistachio nuts as they are sprouted meaning the goodness and nutrients are easily digested.

Pistachio Nut Cheese Vegan Dairy-free

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 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 like the Aborigines. 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 nut cheese will probably take other ingredients as flavours really well. Next time I may try it with dried apricots, rose essence or dried cranberries.

I love vegan cheeses with my palm oil free oatcakes recipe. They are made from gluten-free oats and a mixture of five different seeds. However you can use watever seeds you have in your cupboards.

Easy to make Pistachio Nut Cheese

This vegan 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 the pistachio cheese a bright green I would suggest adding 1/4 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 dairy free 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 lightly roasted, but at a lower temperature than normal shelled roasted and salted pistachios so they wouldn’t be considered raw.

Pistachio Nut Cheese is a quick and easy vegan cheese made from just nuts, seaweed and nutritional yeast. Naturally dairy free and it slices/grates!

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 on Instagram.

If you like this recipe but are looking for a nut free vegan cheese check out my sunflower seed cheese. It’s another dairy free healthy cheese that can be sliced and grated!

Pistachio Nut Cheese Recipe

  • Total time: 10 mins
  • Yield: 1 cheese with 10 servings
  • Calories: 97 cal
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  • 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


  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.
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68 thoughts on “Pistachio Nut Cheese”

    1. Hi there, I just used apricot do decorate but small dried apricot pieces could work well in this recipe. However they will probably sink to the bottom – but still, taste good

  1. Worked out great. The agar mixture sets up quick so you need to get it to your molds quickly. I used silicone molds for easy removal. I divided into 3 molds but 4 would be good then you have smaller pieces and can give away a few or pull out smaller pieces. Don’t want to waste it because you couldn’t consume them fast enough.

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