Dairy-Free Pistachio Nougat
Indulge in the creamy, chewy delight of Dairy-Free Pistachio Nougat, a plant-based twist on a classic confection that's sure to impress. This recipe swaps traditional egg whites for whipped aquafaba—the magical liquid from canned chickpeas—creating a fluffy yet robust nougat texture without any dairy. Sweetened with a harmonious blend of granulated sugar, corn syrup, and agave syrup, and enriched with aromatic vanilla extract, this nougat bursts with irresistible flavor and crunch from chopped unsalted pistachios. Layered between sheets of edible wafer paper for added charm and convenience, this treat is perfect for gifting or serving at celebrations. Quick to prepare in under an hour and yielding up to 20 servings, it's a dairy-free dessert that’s as easy as it is impressive.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 75 grams Light corn syrup
- 75 grams Agave syrup
- 75 milliliters Water
- 60 milliliters Aquafaba (liquid from canned chickpeas)
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 150 grams Unsalted pistachios, chopped
- 8 sheets Edible wafer paper
Instructions
Line a 9x9 inch square baking pan with a single layer of edible wafer paper. Set aside.
In a medium saucepan, combine the granulated sugar, corn syrup, agave syrup, and water. Stir gently and attach a candy thermometer to the side of the pan.
Heat the mixture over medium-high heat until the temperature reaches 130°C (266°F). Be sure not to stir while it heats to avoid crystallization.
Meanwhile, in a stand mixer, whip the aquafaba with the salt on medium speed until soft peaks form, about 8-10 minutes.
Once the sugar syrup reaches the desired temperature, remove from heat. With the mixer running at medium speed, slowly and carefully pour the hot syrup along the side of the mixing bowl into the whipped aquafaba.
Increase the mixer speed to high and continue beating until the mixture thickens, cools slightly, and holds peaks. This will take about 5-7 minutes.
Mix in the vanilla extract and fold in the chopped pistachios gently with a spatula.
Spread the nougat mixture evenly over the prepared pan lined with wafer paper, smoothing the top with a spatula.
Place another layer of wafer paper on top, pressing it gently to adhere to the nougat.
Let the nougat set at room temperature for at least 2 hours or until firm.
Once set, use a sharp, serrated knife to cut the nougat into small, bite-sized pieces.
Store the nougat in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 346.3 g | 126% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 267.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
