Pistachio Vegan Fudge
I’ve been obsessed with this fudge since discovering how creamy cashews get when blended with coconut oil. The pistachios add this amazing buttery crunch that makes every bite feel indulgent.
No candy thermometer needed here. Just blend, chill, and slice.
Raw Cashews Create Silky Texture
Soak your cashews for at least 2 hours before blending. This softens them completely so your food processor can turn them into velvet-smooth cream. Skip this step and you’ll get grainy fudge with cashew chunks. Room temperature water works fine – no need for hot water that might make the cashews mushy.
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Coconut Oil Temperature Matters
Use coconut oil that’s solid but not rock-hard. If it’s too melted, your fudge won’t set properly. Too solid and it won’t blend smoothly with the cashews. Let refrigerated coconut oil sit at room temperature for 15 minutes before using. It should yield slightly to pressure but hold its shape.
Avoid Overprocessing the Mixture
Stop blending once everything looks smooth and creamy. Overprocessing generates heat that melts the coconut oil too much and creates an oily mess instead of fudge. Scrape down the sides twice during blending, then check the texture. It should look like thick frosting, not soup.
Getting Clean Fudge Squares
- Dip your knife in warm water between cuts to prevent the fudge from sticking and cracking.
- Store in an airtight container in the fridge for up to one week or freeze for three months.
Frequently Asked Questions
Which nuts work instead of cashews?
Macadamia nuts create the creamiest texture, but blanched almonds work too. Soak almonds for 4 hours since they’re harder than cashews.
Does this need to stay refrigerated?
Yes, the coconut oil will soften at room temperature and make the fudge too soft to hold its shape.
How do I know when it’s set enough to cut?
Press the center gently – it should feel firm and spring back slightly. If your finger leaves an indent, chill longer.
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Pistachio Vegan Fudge
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Food processor
- Measuring cups
- Rubber spatula
Instructions
- Prepare pan: Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with coconut oil.
- Drain cashews: Drain and rinse the soaked cashews thoroughly. Pat them dry with a clean kitchen towel.
- Process cashews: Add drained cashews to food processor and blend for 2 minutes until they form a coarse meal.
- Blend mixture: Add coconut oil, maple syrup, coconut cream, vanilla, and salt. Process for 3-4 minutes, scraping sides twice, until completely smooth and creamy.
- Add pistachios: Add 1/2 cup chopped pistachios and pulse 3-4 times just to mix them in without breaking them down further.
- Fill pan: Pour mixture into prepared pan and spread evenly with a spatula. Sprinkle remaining pistachios on top and press gently into surface.
- Chill and cut: Refrigerate for at least 3 hours until completely firm. Lift out using parchment overhang and cut into 16 squares.
Nutrition Facts
Per Serving (1 square)
