Pistachio Cream Recipe
This Pistachio Cream recipe is incredibly easy to make and can be used as dessert topping, a pastry filling, or a luxurious dip.
Servings: 12 Servings
Equipment
- Blender or food processor
Ingredients
- 3 cups raw pistachios
- ½ cup avocado oil or neutral oil adjust for desired consistency
- ¾ cup white chocolate melted
- ½ cup powdered sugar or more per preference
Instructions
- Blend raw pistachios – In a food processor, blend pistachios until they form a fine crumb (about 2-3 minutes).
- Add avocado oil – Drizzle in the avocado oil while blending to help emulsify.
- Melt the chocolate & mix– Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between. Add melted chocolate, powdered sugar, oil, cream, the food processor.
- Blend and adjust consistency– Blend until completely smooth. Scrape down the sides as needed. If the mixture is too thick, add 1 tbsp. of oil at a time until desired consistency is reached.
- Store – Transfer to an airtight jar and refrigerate for up to 4 weeks.
Video
Notes
- Use high-quality pistachios – Fresh, unsalted nuts yield the best flavor.
- Blend in stages – Process nuts first before adding liquids to avoid a gritty texture.
- Adjust sweetness gradually – Taste as you go to avoid over-sweetening.
- Thin if needed – If too thick, blend in more oil.
Nutrition
Serving: 4tbsps | Calories: 320kcal | Carbohydrates: 19g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 334mg | Fiber: 3g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg