Description
Creamy, nutty, and indulgent, this homemade pistachio cream is perfect as a spread, dip, or dessert topping. Made with just a handful of simple ingredients, it’s an irresistible treat that will make any pistachio lover swoon.
Ingredients
1 cup shelled pistachios
1/4 cup powdered sugar
1/4 cup heavy cream (or coconut cream for dairy-free)
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
- Begin by roasting the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they become fragrant and slightly toasted. Let them cool for a few minutes.
- In a food processor, combine the roasted pistachios and powdered sugar. Process until the pistachios form a fine powder.
- Gradually add the heavy cream, vanilla extract, and a pinch of salt to the pistachio mixture. Continue processing until the cream reaches a smooth, spreadable consistency.
- Taste the mixture and adjust the sweetness or saltiness by adding a bit more powdered sugar or salt if needed.
- Transfer the pistachio cream to an airtight container and refrigerate for up to 1 week.
Notes
If you prefer a sweeter pistachio cream, feel free to add more powdered sugar to taste.
For a vegan version, swap out the heavy cream for coconut cream.
Storage: Store in an airtight container in the fridge for up to a week. If it thickens up, add more cream to loosen it up before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 20mg
- Fat: 17g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
