baked berries with pistachio cream

Baked Berries with Pistachio Cream 

Recipe found at

Makes 6 servings


  • 1/2 cup Tofutti Better than Cream Cheese
  • 2.5 tablespoons fresh lemon juice
  • 1/2 teaspoon agave nectar 
  • 1/4 cup pistachio kernels
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1/3 cup water 
  • 3.5 tablespoons vegan brown sugar



  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Stir the Tofutti, lemon juice and agave nectar together.
  3. Place the pistachios in a food processor and blend until the kernels turn into a fine powder.
  4. Add the pistachio powder to the Tofutti mixture and stir until well combined. It's going to look kind of gross, but just go with it.
  5. Once it's combined, place it in the fridge until you're ready to use it again.
  6. In a large bowl, stir together the blueberries, raspberries, water and 2 tablespoons of brown sugar.
  7. Pour the berry mixture into a small baking dish or cast iron skillet. 
  8. Spoon the pistachio cream blend and the remaining brown sugar on top of the berries, distributing evenly.
  9. Bake for 35 minutes until it begins to bubble. Oven temperatures can vary, so keep a close watch on it to make sure it doesn't burn.
  10. Serve warm