Description
This smooth and creamy Pistachio Cream is a versatile spread made from raw unsalted pistachios, powdered sugar, salt, and avocado oil. Perfect for adding a nutty, mildly sweet flavor to desserts, toast, or as a dip, this easy recipe requires just a few minutes in a food processor and yields a luscious, rich cream that can be stored in the fridge for weeks.
Ingredients
Ingredients
- 2 cups raw unsalted pistachios
- ½ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup avocado oil (plus more if needed)
Instructions
- Pulse pistachios: Place the pistachios in a food processor and pulse until they reach a fine, breadcrumb-like texture, scraping down the sides as needed. This should take about 1 minute to ensure even processing.
- Add sugar and salt: Add the powdered sugar and salt to the processed pistachios and blend again for 30 seconds to combine all ingredients thoroughly.
- Incorporate oil: While the food processor is running, slowly pour in the avocado oil. Continue blending until the mixture becomes smooth and creamy. Add more oil if a thinner, more spreadable consistency is preferred.
- Store and chill: Transfer the pistachio cream into an airtight container. Allow it to cool completely at room temperature, then refrigerate. The mixture can be stored in the fridge for up to 4 weeks and makes about 1 ½ cups.
Notes
- Use raw unsalted pistachios for the best natural flavor without added saltiness.
- Adjust the amount of avocado oil to achieve your preferred creaminess or thickness.
- The cream is versatile and can be used as a spread, dessert topping, or incorporated into baking recipes.
- Store in an airtight container in the refrigerator to keep it fresh for up to 4 weeks.
- Make sure to scrape down the sides of the food processor to ensure even blending.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Spread
- Method: Blending
- Cuisine: Mediterranean
