Vegan Pistachio Donuts
Step into indulgent plant-based perfection with these Vegan Pistachio Donuts—soft, nutty, and irresistibly glazed! These baked donuts feature finely ground raw pistachios blended into a tender, dairy-free batter made with almond milk, apple cider vinegar, and ground flaxseed for a moist, egg-free texture. Topped with a zesty lemon glaze and sprinkled with vibrant chopped pistachios, these treats deliver the perfect balance of sweet tang and rich nuttiness. Ready in just 35 minutes, they make an exquisite addition to brunch spreads, dessert tables, or anytime snacking. Vegan-friendly, easy to prepare, and utterly delicious—these pistachio donuts will become your new go-to recipe!
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Recipe Information
Ingredients
- 1 cup raw pistachios, shelled
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 0.25 cup extra chopped pistachios for topping
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a small food processor, pulse the pistachios until finely ground, being careful not to over-process into a paste.
In a large mixing bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt.
In another bowl, mix the almond milk with apple cider vinegar and let it sit for a few minutes to curdle.
Meanwhile, combine the ground flaxseed with water in a small bowl and let it sit to thicken.
Stir the thickened flaxseed mixture into the almond milk mixture along with vegetable oil, vanilla extract, and granulated sugar.
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into a donut comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and lemon juice to make the glaze.
Dip the cooled donuts into the glaze, allowing any excess to drip back into the bowl.
Sprinkle the tops with extra chopped pistachios before the glaze sets.
Let the glaze set for about 15 minutes before serving.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 407.0 g | 148% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 229.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 526 mg | 40% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1915 mg | 41% | |
*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.
