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Vegan Pistachio Shortbread

Delicious and moreish dairy free shortbread with pistachio nuts
Course Dessert
Cuisine British
Keyword vegan
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 16 (depending on size of cutter)
Calories 104kcal
Author thebakingexplorer


  • 100 g Dairy free butter I used Vitalite
  • 60 g Caster sugar plus extra for sprinkling
  • 150 g Plain flour
  • ½ tsp Vanilla extract
  • ¼ tsp Salt
  • 30 g Pistachios chopped up


  • Mix the butter and sugar together until smooth and creamy
  • Mix in the vanilla and pistachios
  • Mix in the plain flour and salt and form the mixture into a dough
  • Wrap in cling film and chill for 30 minutes
  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking trays with baking paper
  • Roll out the dough onto a well floured surface and cut out your desired shapes
  • Place onto the lined baking trays, sprinkle them with a little caster sugar and bake for 12 minutes
  • Leave to cool fully before serving
  • Store in an airtight container and eat leftovers within 3 days. They can also be frozen


Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 78mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg