Homemade Vagan Pistachio Cream Recipe
Pistachio cream is a luscious, smooth, and nutty spread made from blended pistachios, sugar, and cream. It’s perfect for filling pastries, spreading on toast, swirling into ice cream, or drizzling over desserts. This homemade version is rich in flavor, naturally creamy, and easy to make in just a few steps!
Ingredients
1 cup (150g) shelled unsalted pistachios
½ cup (120ml) heavy cream (or coconut cream for a dairy-free option)
¼ cup (50g) powdered sugar (adjust to taste)
1 tbsp unsalted butter (softened, optional for extra richness)
½ tsp vanilla extract
¼ tsp salt
Instructions
Step 1: Prepare the Pistachios
- If using raw pistachios, blanch them by boiling for 1–2 minutes, then transferring to ice water. Rub off the skins for a smoother and greener paste.
- If desired, lightly toast the pistachios at 300°F (150°C) for 5–7 minutes to enhance their nutty flavor.
Step 2: Blend the Pistachios
- Add the peeled pistachios to a food processor and blend for 2–3 minutes until finely ground.
- Scrape down the sides and continue blending until it forms a paste.
Step 3: Add the Cream and Flavorings
- Gradually add the heavy cream while blending until the mixture becomes smooth and creamy.
- Add powdered sugar, vanilla extract, salt, and softened butter (if using). Blend for another 1–2 minutes.
- If the consistency is too thick, add more cream, 1 teaspoon at a time, until you reach your desired texture.
Step 4: Store and Use
- Transfer the pistachio cream to a jar and store in the refrigerator for up to 1 week.
- Use it as a spread, filling, or topping for your favorite desserts!
- Time Breakdown
Notes
- Calories: 90
- Fat: 8g
- Carbohydrates: 4g
- Protein: 2g
- Sugar: 2g
- Fiber: 1g