🇧🇷 VegetariRango
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Recipe for a delicious and easy vegan pistachio Nutella, an excellent alternative to the traditional version.
Recipe Video
Ingredients
- PistachiosSubstitui por: castanha, amendoim
- 200g de White Chocolate
- 2tablespoons de Powdered Coconut Milk
- drops de Vanilla Extract
Instructions
Place a generous amount of pistachios into the food processor.
Dica: Do not use a blender, as it is better suited for liquids.
Process the pistachios until they completely transform into a smooth paste.
Dica: This may take 10 to 15 minutes. Stop periodically to scrape down the sides and prevent your processor from overheating (do not run continuously for more than 3 minutes).
Melt the white chocolate (you can use a double boiler or microwave).
Dica: If you prefer not to use store-bought white chocolate, you can make your own at home using a vegan recipe.
Add the melted white chocolate to the food processor with the pistachio paste.
Add the two tablespoons of powdered coconut milk and a few drops of vanilla extract.
Dica: Be careful when buying powdered coconut milk, as some brands contain casein (milk protein). Make sure the version you purchase is vegan.
Blend all ingredients together until a uniform and creamy mixture is achieved.
Dica: The final texture will result in a naturally green Pistachella, without the need for artificial coloring.
Transfer the finished pistachio Nutella to a container and serve.
Dica: This spread is delicious and will be used in a future announced recipe.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy1079 kcal54%
- Carbohydrates119 g40%
- Protein14 g19%
- Total Fat61 g110%
- Dietary Fiber4 g17%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Required Equipment
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