Vegan Pistachio Tahini Donuts
Soft, nutty, tender vegan pistachio tahini donuts topped with a silky tahini glaze and crushed pistachios.
Equipment
- 1 Donut pan Standard 6-cavity
- 2 Mixing bowls For wet and dry ingredients
- 1 Whisk For blending
- 1 spatula For folding batter
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup ground pistachios
Wet Ingredients
- 1/3 cup tahini
- 1/3 cup cane sugar
- 1/2 cup plant milk
- 2 tbsp neutral oil
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1 tbsp tahini
- 2-3 tbsp plant milk
- 2 tbsp crushed pistachios
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- Whisk the flour, baking powder, salt, and ground pistachios in a bowl.
- In a separate bowl, whisk together the tahini, sugar, plant milk, oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Spoon or pipe the batter into the donut pan, filling each mold about two-thirds full.
- Bake for 10–12 minutes, or until the donuts spring back when touched.
- Whisk powdered sugar, tahini, and plant milk to create a smooth glaze.
- Dip the cooled donuts into the glaze.
- Sprinkle crushed pistachios on top and allow the glaze to set.
Notes
Store the donuts in an airtight container for up to 3 days.
You can freeze them (unglazed) for up to 2 months.
You can freeze them (unglazed) for up to 2 months.