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
- Soak the cashews and pistachios in a bowl full of water for about four hours, then drain. This will make them easier to blend.
- Blitz all the ingredients together in a food processor or blender until smooth.
- Transfer into an air-tight jar and store in the fridge for up to one week.
Each tablespoon approximately contains:
- Calories: 120 kcal
- Fat: 9.5g
- Carbohydrates: 6.2g
- Protein: 4.4g