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 more easily digested by the body.

Pistachio Nut Cheese Vegan Dairy-free

The cheese is oil-free and contains heart healthy fats from the pistachio nuts. Most vegan cheeses are dairy free but not healthy as they contain hard oils, flavourings an emulsifiers. This nut cheese recipe is made just from whole food ingredients and it tastes as good as it looks.

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.

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 whatever 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 pistachio 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 pre-shelled unsalted pistachio nuts to make this. I believe this type of nuts has been lightly heated to help remove the shells, but at a lower temperature than normal shelled roasted and salted pistachios. So strictly they wouldn’t be considered raw but most people on a raw food diet would be fine with shelled nuts.

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!

Yield: 10 servings

Pistachio Nut Cheese

Pistachio Nut Cheese Recipe

Vegan cheese that's made from pistachio nuts and is free of dairy. Quick and easy recipe for a plant based cheese that has no added oils. This nut cheese slices and grates.

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes


  • 1 cup / 150g Pistachio Nuts, shelled
  • ½ cup / 40g  Nutritional Yeast
  • 1 tbsp Maple syrup / any sweetener
  • 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 nut mixture until smooth in a powerful blender.
  4. In a pan put in the remaining half of the water and the agar agar powder.
  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 nut cheese mixture into a mould and then chill for 2 hours. Line with greaseproof paper to give a great look.
  8. Enjoy Pistachio Cheese within 3 days and keep chilled.


I use a 3" springform mould to make this but anything like a bown can be used instead. Check out my sunflower cheese recipe to see what it would look like set in a normal cereal bowl

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Nutrition Information



Serving Size


Amount Per Serving Calories 53Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 48mgCarbohydrates 4gFiber 1gSugar 1gProtein 3g

    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.

    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!

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    90 thoughts on “Pistachio Nut Cheese”

      1. Bastian Durward

        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.

      1. Hi there! Great recipe!
        I was wondering if I can use pistachio butter instead of the pistachio seeds? I have some and I have been looking ways on how to use it…

        Best regards!!


    2. Would I be able to sub the pistachios for macadamia?
      If yes, would you recommend any other seasoning adjustments?
      Thank you!!

      1. Bastian Durward

        Most definitely macadamia works great for this! As for seasoning, it depends on what you like – smoked paprika or garlic and herbs I love

    3. OMG this looks amazing!!!! I have all the ingredients except for the yeast, so will get it tomorrow and make this ASAP! Thanks : )

      1. Bastian Durward

        Yes, but it does need some adjusting to have at least 1/3 less water as pine nuts are different. Also you may want to roast the pine nuts as the raw flavour isn’t as palatable as raw pistachios for many. But lots of that is down to personal taste

    4. Delicious! Ok well I haven’t finished it yet. Tasted the sauce after blending, but before mixing with the dissolved agar water. It put a spoonful of this sauce on some quinoa. It was so good yummy already.This could be a great recipe for some oil free dressing type sauce at this point. After mixing the agar water with the sauce it is a very wet mix. I just threw this in the fridge to cool. Hoping it works out! This recipe is so simple. I love it. Can’t wait to share some with friends!

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