Pistachio Cream (5 Easy Steps, No Fail!)
A velvety, nutty pistachio spread that’s perfect for breakfast, desserts, and snacks. Made with just 5 ingredients in under 10 minutes!
Ingredients
- 1.5 cups Shelled pistachios Unsalted roasted
- 1/3 cup Powdered sugar Adjust to taste
- 1 tsp Vanilla extract Pure vanilla for best flavor
- Pinch Salt Enhances flavor
- 2-3 tbsp Neutral oil Avocado or grapeseed
Instructions
Toast the nuts: Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 8 minutes. Let cool.
Blitz: Transfer pistachios to a food processor. Pulse until finely ground, about 2 minutes. Scrape down sides.
Sweeten: Add powdered sugar, vanilla extract, and salt. Blend until combined.
Smooth it out: While blending, drizzle in oil gradually until creamy and spreadable.
Jar it: Transfer to an airtight jar and store in the fridge for up to 2 weeks. Enjoy!
Notes
- For a richer flavor, use lightly toasted pistachios.
- If the cream is too thick, add 1 extra tbsp of oil and blend again.
- For a sugar-free version, replace powdered sugar with a natural sweetener like maple syrup or dates.
- Serving suggestions: Spread on toast, mix into oatmeal, swirl into coffee, or drizzle over ice cream.