“Delightful Vegan Turkish Dessert: Rosewater Pistachio Delights”
A flavorful turkish dessert perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Tree nuts (cashews and pistachios) - Coconut
Ingredients
- 1 cup raw cashews, soaked overnight
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tbsp rosewater
- 1 tsp vanilla extract
- 1 cup shelled pistachios, coarsely chopped
- 1/2 cup shredded coconut, toasted
- Pinch of salt
Instructions
- a. In a blender, combine soaked cashews, almond milk, coconut oil, maple syrup, rosewater, and vanilla extract until smooth and creamy. b. Stir in the chopped pistachios and toasted shredded coconut. c. Pour the mixture into individual serving dishes or a single large dish. d. Refrigerate for at least 4 hours or overnight.
Chef’s Insight
The combination of rosewater and pistachios adds an exotic twist to this vegan dessert.
Notes
Ensure the cashews are soaked overnight for a creamier texture.