Makes about 12 small canapes & 1 ½ cups spread


For Spread:

  • 1 ½ cups dry-roasted, unsalted, shelled pistachios
  • 1 pinch sea salt
  • 3 tbsp agave nectar or pure maple syrup
  • ¾ cup nondairy milk or as needed

For Canapés:

  • 6 slices whole-grain sandwich bread, crusts removed
  • 12 fresh strawberries, hulled and sliced


To make the spread:

  • Place the pistachios, salt, and agave in a blender, or use a handheld blender, or even better, a high-speed blender.
  • Begin to blend and pour in just enough milk to obtain a spreadable but not too liquid consistency. You can make it as smooth as you want or leave it a little chunkier.
  • Store in an airtight container in the fridge for up to a week.

To assemble the Canapés:

  • Using 2-inch, fun-shaped cookie cutters (hearts, stars, animals), stamp shapes out of the slices of bread. (Waste not, want not: use the remnants of those slices to make bread crumbs!)
  • Apply enough pistachio spread to generously cover the whole surface of the bread.
  • Top each with a sliced strawberry, and serve.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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