Pistachio Cream Recipe
This creamy, rich pistachio spread is made with real roasted pistachios and a handful of pantry staples. Perfect as a toast topper, dessert filling, or giftable homemade treat!
Equipment
- Baking sheet – For roasting pistachios (if raw)
- Food processor or high-powered blender – Essential for achieving a smooth, creamy consistency
- Rubber spatula – To scrape down the sides while blending
- Glass jar with lid – For storing the pistachio cream
- Measuring cups and spoons – For accuracy with liquids and sweeteners
Ingredients
- 1 cup shelled pistachios (roasted, unsalted)
- ½ cup whole milk (or plant-based milk for vegan version)
- ¼ cup granulated sugar (or honey/maple syrup)
- 1 tbsp vegetable oil (or pistachio oil)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
Prep Your Pistachios
- Roast shelled pistachios at 350°F (175°C) for 5–7 minutes if using raw. Let them cool and optionally peel for a smoother texture.
Blend the Nuts
- Add roasted pistachios to a high-powered blender or food processor. Blend into a coarse paste, scraping sides as needed.
Add Liquids and Sweetener
- Pour in milk, sugar, oil, vanilla, and salt. Blend until the mixture becomes smooth and creamy—about 2–4 minutes.
Store and Serve
- Transfer the cream into a clean jar. Let it cool, then refrigerate. Enjoy it as a spread, filling, or dessert topping.
Notes
- Use high-quality pistachios for the best flavor and color.
- Adjust milk for desired thickness.
- Add chocolate, orange zest, or cinnamon for variations.