Vegan Pistachio Nougat
Indulge in the irresistible charm of Vegan Pistachio Nougat, a plant-based twist on the classic Mediterranean confection. This decadent treat combines lightly toasted pistachios, a rich aquafaba meringue, and a hint of vanilla for a luxurious and chewy bite. Sweetened with granulated sugar and agave or corn syrup, and bound with gluten-free almond flour, this nougat is both satisfying and surprisingly simple to prepare. Encased in delicate rice paper sheets for a polished finish, it’s a perfect addition to festive gatherings, dessert platters, or as a thoughtful homemade gift. Whether you're vegan or just looking for a dairy-free, egg-free sweet treat, this recipe is sure to win hearts while offering a sophisticated, nutty flavor profile.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted pistachios
- 75 ml Aquafaba (liquid from canned chickpeas)
- 300 grams Granulated sugar
- 100 grams Light corn syrup or agave syrup
- 1 teaspoon Vanilla extract
- 50 grams Almond flour
- 0.5 teaspoon Salt
- 2 large sheets Rice paper sheets
Instructions
Line a 9x9 inch (23x23 cm) baking pan with rice paper sheets, cutting them to fit if necessary.
Spread the pistachios on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, until lightly golden. Set aside to cool.
In a medium saucepan, combine the granulated sugar, light corn syrup (or agave syrup), and 50 ml of water. Place over medium heat, stirring until the sugar dissolves.
Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil without stirring. Cook until the syrup reaches 240°F (115°C).
While the syrup is cooking, pour the aquafaba into a mixing bowl and use an electric mixer on high speed to whip it into stiff peaks.
Once the sugar syrup reaches the desired temperature, slowly pour it into the whipped aquafaba while continuing to beat on medium speed. Pour in a steady stream to prevent the aquafaba from deflating.
Add the vanilla extract and salt, and continue to beat the mixture until it thickens and becomes glossy and elastic.
Gently fold in the almond flour and toasted pistachios until well combined.
Quickly pour this nougat mixture into the prepared pan, smoothing the top with a spatula.
Place another sheet of rice paper on top of the nougat to cover it fully.
Allow the nougat to cool to room temperature, then refrigerate for at least 2 hours to set.
Once set, remove from the pan and cut into bite-sized pieces with a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 488.6 g | 178% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 390.6 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2100 mg | 45% | |
*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.
