Pure Pistachio Pudding
3/4 c. shelled pistachios, reserving 1/4 c.
4 TBSP. agave nectar, reserving 1 TBSP.
1 1/2 TBSP. water
1 1/2 c. soy milk
1/2 c. soy creamer + 2 TBSP.
1 tsp. agar powder
1 1/2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt
-In a food processor, finely chop 1/4 c. pistachios. Transfer to bowl and set aside.
-Add remaining 3/4 c. pistachios into the food processor. Run until pistachios turns powdery. Add 3 TBSP. agave nectar and the water in the food processor. Run processor until mixture is creamy. May need to push down the sides a couple of times.
-Empty the pistachio mixture into a medium saucepan. Place on medium heat and whisk in the soy milk. Combine well.
-In a bowl, combine the 1/2 c. soy creamer and agar powder. Add to the pistachio mixture. Whisk together and bring to a slow boil. Boil for 1 minute.
-Turn off heat and whisk in the vanilla, salt and the remaining 1 TBSP. of agave nectar. Stir in the the finely chopped pistachios.
-Let cool and put into a container in the refrigerator for a few hours so it can set up.
-When set, take out and put into a blender. Add the remaining 2 TBSP. soy creamer. Blend until smooth. Transfer into a container.
Dish up and enjoy!
