YIELD: 2 TO 4 SERVINGS
This slightly salty and oh-so-sweet treat is easy to bring together and a sure winner for the pistachio lover in your life. I especially love this rich pudding served in small amounts as a dessert or aperitif.
Directions
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 non-dairy milk and purée 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 an airtight container for up to 1 week in the refrigerator.
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Ingredients
1 cup roasted and salted pistachios, shelled
½ cup granulated sugar
⅓ cup non dairy milk, plus 1½ cups non dairy milk
¼ cup additional granulated sugar
5 tablespoons cornstarch
4 tablespoons water
