Pistachio cheese sauce recipe

After making a pistachio tomato sauce, I was really in the mood to make a pistachio cheese sauce. (You’d think that I would’ve thought of pistachio cheese sauce first!) I wasn’t sure how strong the taste of pistachio would be so I topped it up with cashews for safe measure. I also wanted to make this cheese sauce creamier than the previous one so I experimented by adding some tahini and it works wonders for the texture! All in all, this follows the basis of my cashew cheese sauce recipe, with a few tweaks here and there to make it even better!




  • 100g pistachios
  • 100g cashew nuts
  • 1 tbsp tahini
  • 1 tbsp nutritional yeast
  • juice of 1/2 a lemon
  • 175ml water


  1. Soak the cashews and pistachios in a bowl full of water for about four hours, then drain. This will make them easier to blend.
  2. Blitz all the ingredients together in a food processor or blender until smooth.
  3. Transfer into an air-tight jar and store in the fridge for up to one week.

Nutritional information

Each tablespoon approximately contains:

  • Calories: 120 kcal
  • Fat: 9.5g
  • Carbohydrates: 6.2g
  • Protein: 4.4g

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