Description
This creamy, sweet homemade pistachio cream recipe is perfect for spreading on toast, layering into cakes, or swirling into desserts. Made with simple pantry ingredients, it’s a rich and nutty spread that’s both indulgent and easy to make.
Ingredients
Scale
- 1 cup raw unsalted pistachios
- 1/3 cup powdered sugar
- 1/4 cup neutral oil (like sunflower or grapeseed)
- 2 tablespoons white chocolate chips or chunks (optional)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 1–2 tablespoons warm milk or oat cream (optional, for thinning)
Instructions
- Add pistachios to a food processor or high-powered blender.
- Pulse until they begin to form a thick paste, scraping down sides as needed.
- Add powdered sugar, vanilla, and salt. Blend to combine.
- Slowly add oil while blending until smooth and creamy.
- Optional: Melt white chocolate and stir into the mixture.
- If mixture is too thick, add milk one tablespoon at a time until desired texture.
- Transfer to an airtight jar and refrigerate. Stir before using.
Notes
Use only raw, unsalted pistachios for best flavor.
For a vegan version, skip white chocolate or use dairy-free chips.
Store in the fridge for up to 2 weeks, or freeze for longer shelf life.
Try it over ice cream, pancakes, or with fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sweet Treats
- Method: Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 tbsp
- Calories: 90
- Sugar: 4g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg