Pistachio custard is sweet, nutty, creamy and if you like pistachios, this is going to be a great addition to your dessert recipes! This custard is inspired by Italian pastry cream and is made with simple ingredients and with unsalted pistachio nuts. The richness of pistachios makes this recipe burst with flavour with very few ingredients, and it’s naturally vegan.

Pistachio Custard pastry cream


Pistachio Custard pastry cream
  • Learn the basics of vegan custard: if you want to learn more about how to make the perfect vegan custard, check out our full vegan custard guide. Vegan custard is easy to make and as delicious as regular custard.
  • Unsalted, unshelled pistachios: you’ll get the best result if you use unsalted, unshelled pistachios. The thin shell around the pistachios will ruin the texture of the custard.
  • Sift the pistachio-milk: this is especially important if you don’t have a powerful blender, or if your pistachios are covered by the thin brown shell.
  • Toast the pistachios: to bring out the oils and flavour of the pistachio nuts we toast them lightly on a pan before blending them.
  • Cool down bain-marie: if you are making your custard in advance, the best way to cool it down is bain-marie, to prevent the thin skin layer on top.


testing creaminess of pistachio custard

You can store the custard in the refrigerator for 2 to 3 days. Let it cool down then cover it with reusable wrap and make sure the wrap touches the surface of the custard to prevent a thin crust from forming. You can reheat the custard on low heat by adding a dash of plant milk while stirring.

We do not recommend freezing the custard, unless you want to make ice cream out of it.

It is possible that during the cooling process the custard will dry out on the surface and make a thin skin that will result in annoying lumps. If you are annoyed by the lumps then you can always blend the custard with a hand blender. We tried and it works.


coffee custard

You can easily turn this pistachio custard into a hazelnut custard by simply replacing the pistachios with hazelnuts.

If you want to learn more about vegan custard variations check out our ultimate guide to vegan custard.

Pistachio custard

Pistachio Custard

By: Nico Pallotta
4.89 from 17 votes
Pistachio custard is sweet, nutty, creamy and if you like pistachios is going to be a great addition to your dessert recipes! This recipe is made with simple ingredients and with unsalted pistachio nuts. The richness of pistachios makes this recipe burst with flavour with very few ingredients, and it's naturally vegan.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Course: Dessert, Dressing & Sauces
Cuisine: Italian


  • Whisk
  • Blender


  • 500 g plant milk soy, almond, rice, oat
  • 55 g pistachios unsalted
  • 65 g sugar
  • 30 g cornstarch


  • On a pan, toast the pistachios for 1 to 2 minute, moving them around continuously.
    Pistachio custard step 1
  • Add the plant milk and the sugar to a blender. Then add the toasted pistachios and blend at full speed until the pistachios are fully dissolved in the milk.
    Pistachio custard step 2
  • In a pot, off the heat, add the cornstarch and the blended pistachio milk. Whisk until the cornstarch is fully dissolved in the milk.
    TIP: if you want the smoothest custard, pass the pistachio-milk through a sieve before adding it to the pot.
    Pistachio custard step 3
  • Bring the pot on the heat, set it on low, and stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
    Pistachio custard step 4
  • When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. The custard will keep thickening while off the heat.
    Keep this in mind and turn off the heat slightly before you reach your desired thickness.
    TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.
    Pistachio custard step 5



Variation: you can make the exact same recipe with hazelnuts.
We recommend using the metric system for this recipe.


Calories: 150kcal, Carbohydrates: 21g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Potassium: 211mg, Dietary Fiber: 1g, Sugar: 14g, Vitamin A: 366IU, Vitamin B6: 1mg, Vitamin C: 7mg, Vitamin E: 2mg, Calcium: 126mg, Folate: 31µg, Iron: 1mg, Manganese: 1mg, Magnesium: 11mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating


  1. Hi Nico & Louise. I am going to make a vegan pistachio tiramasu for Christmas desert. Your recipe for Pistachio cream/custard looks yummy. I will let you know how it turns out. Many thanks Jacque

    1. Hi Han,

      I use either white sugar or brown sugar for our custards.

      For cornstarch, I use a generic one, often our local supermarket brand.

      I hope this helps πŸ™‚
      Have a great day!

    1. Hi Aiza,
      I haven’t tried it, but my guess is that it would work! I would love to hear how it turns out if you try.

  2. So delicious, light and tasty! And not to mention easy and quick to make. Thank you for sharing 😊

  3. This was so easy to make. I did make only 1/2 the recipe and used a coffee grinder to blend the pistachios before adding to the plant milk.

    1. Hi Patty, thank you for commenting! That’s a great tip with the coffee grinder, we will use that next time. Have a wonderful Sunday! Kindest, Louise