Description
This rich, creamy pistachio cream is perfect for spreading, baking, or blending into desserts. Made with roasted pistachios for a nutty, indulgent flavor!
Ingredients
- 1 cup raw pistachios (shelled, unsalted)
- ½ cup powdered sugar (adjust to taste)
- ¼ cup milk or plant-based alternative (almond, oat, or coconut milk)
- 1 tbsp vegetable or pistachio oil
- ½ tsp vanilla extract (optional)
- A pinch of sea salt
Instructions
1️⃣ Blanch the Pistachios – Boil for 30 seconds, transfer to an ice bath, and remove skins.
2️⃣ Blend Until Smooth – Process pistachios into a fine
3️⃣ Adjust Texture – Add milk gradually and blend until creamy.
4️⃣ Enhance Flavor – Stir in vanilla extract and mix well.
5️⃣ Store & Enjoy! – Transfer to a jar and refrigerate for up to 2 weeks.
Notes
💡 Dairy-Free Option: Use almond or oat milk for a vegan version.
🥜 Nut Allergy Warning: Contains tree nuts (pistachios)—not suitable for nut allergy sufferers.
⚡ Lower Sugar Alternative: Replace powdered sugar with monk fruit sweetener or reduce the amount to taste.
🔥 Keto-Friendly Adjustment: Use erythritol or a sugar-free sweetener instead of powdered sugar.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Nut Butter, Spreads, Dessert Toppings
- Method: Blending, No-Cook, Raw Processing
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 8 servings
- Calories: 180 per 2 tbsp
- Sugar: 3g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pistachio cream, homemade pistachio spread, nut-based butter, Italian pistachio dessert