Pistachio Cream
Updated Jul 16, 2026
Homemade pistachio cream made with raw pistachios, powdered sugar, salt, and avocado oil. Smooth and ready in 10 minutes.
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Buying pistachio cream is convenient, but I always end up wanting to change something about it. It is usually either too sweet, too thick, or made with more ingredients than I think it needs. This pistachio cream is just raw pistachios, powdered sugar, salt, and avocado oil, so I can keep the pistachio flavor strong and adjust the texture myself.
I prefer to make my pistachio cream slightly looser because I like spooning it over ashta, overnight oats, and rice pudding, but pistachio cream can be used in so many ways. Pistachio lattes, tiramisu, Dubai chocolate bars, Dubai chocolate strawberries, and that’s just where I start. It keeps well in the fridge, but mine never stays there for long.
This Pistachio Cream recipe post is sponsored by Chosen Foods, although the content represents my own personal opinion and experience using the product.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this pistachio cream recipe.
I’ve been making and eating pistachio cream in so many different ways for most of my life, so I already had a pretty clear idea of what works and what does not. I usually like to offer substitutions, but this is one recipe where changing the ingredients can throw off the taste and texture.
The main thing I tested was how and when to add the oil. My first batch turned out too thin, so I let the pistachios process longer and streamed the oil in more slowly the next time. That gave me much more control and helped me stop right when the cream became smooth.
Pistachio Cream Ingredients
- Pistachios: There are plenty of pistachio varieties, from Turkish pistachios to Sicilian pistachios, which are usually more expensive but honestly taste incredible. I use regular American pistachios, but it really comes down to personal taste. Raw, shelled pistachios save a lot of prep time, blend more smoothly, and have a milder taste than roasted.
- Powdered sugar and salt: I tried making this with granulated sugar first, but it tasted gritty. Powdered sugar blends in much better. I add the sugar a little at a time and taste as I go, then add a pinch of salt to balance it out.
- Avocado oil: Strongly flavored oils can overpower the pistachios, so use neutral ones. I use Chosen Foods 100% Pure Avocado Oil because it’s neutral and doesn’t mess with the flavor.
How to Make Pistachio Cream
These photos show the texture at each stage of making homemade pistachio cream. For the full measurements and detailed instructions, skip down to the → Pistachio Cream Recipe
1. Grind the Pistachios
Add the pistachios to a food processor and pulse until they have a fine, breadcrumb-like texture, scraping down the sides as needed.
2. Add the Sugar and Salt
Blend again until everything is evenly mixed and the powder disappears into the nuts.
3. Pour in the Oil
Keep the food processor running while slowly streaming in the avocado oil. Adding it gradually makes it easier to check the consistency.
4. Blend Until Smooth
Continue processing until the mixture looks creamy and evenly blended.
Full Pistachio Cream Recipe
Pistachio Cream Recipe
Video
Ingredients
- 2 cups raw unsalted pistachios
- ½ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup avocado oil plus more if needed
Instructions
- Place the pistachios in a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 1 minute.
- Add the powdered sugar and salt and blend again for 30 seconds.
- While the food processor is running, slowly pour the oil until it is all incorporated and well blended into a creamy texture. Add more oil if you prefer a more runny consistency.
- Transfer the pistachio cream to an airtight container, allow it to cool completely and then place in the fridge for up to 4 weeks. Makes about 1 ½ cups.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Give the food processor time to work. The pistachios move through several stages before becoming creamy. I let the machine run and scrape the bowl occasionally rather than adding extra oil too early.
- Pour the oil in slowly. It is much easier to thin pistachio cream than to fix one that’s too runny. Start with the listed amount and add more once everything is fully blended.
- Let it cool before covering it. Covering it while warm can trap condensation, which adds moisture and can shorten its shelf life.
Serving Ideas
- Spread it on toast or pancakes. I like it on toast with a drizzle of honey, or melted over whole wheat pancakes, Greek yogurt pancakes, or oatmeal waffles.
- Use it in pastries. Anywhere you’d use Nutella, stuffed into crepes, spread inside atayef, or layered into stuffed dates.
- Swirl it into breakfast. A spoonful of this homemade pistachio cream stirred into yogurt or oatmeal is soo good.
Troubleshooting
It needs more time in the food processor. Scrape down the sides and keep blending until the pistachios fully break down.
You probably added too much oil before the pistachios had enough time to release their own natural oils. Chilling the cream will help it firm up. If it is still very loose, blend in a small amount of finely ground pistachios.
Pistachios naturally vary in color, and their brown or purple skins can mute the green. Roasted pistachios also produce a darker cream than raw pistachios. The taste should still be good even when the color is less vivid.
Comments
After trying the Dubai cream from Costco, I decided I want to make something less artificial tasting and found your recipe. I used it to make the viral Dubai Korean Chewy cookies. This turned out great and was easy! I’ve been following you for years and have your cookbook. I like that when I follow your instructions it actually turns out the way it’s supposed to!
I know the Korean chewy cookie is not typically the type of recipe on FGF, but would love if you could try it and possibly create an easier or better version of whats out there. For reference , I used Erin’s Cozy Kitchen version and it was such a long, messy process!
Hi Carm, your comment means so much to me. I’m so happy that you have my cookbook, try my recipes, and like the way they’re written! That’s my goal here, I want us all to be able to cook together. Thank you for the suggestion about the Korean chewy cookies! I’m going to test it!
Hi Yumna, love your recipes! 💕 I want to try your recipe today and was wondering can I substitute honey for the sugar? If so, same measurement? Thank you!🌸
So sorry for the late response! I was traveling and just catching up. I haven’t tried this recipe with honey instead of powdered sugar. I think it might be too runny with honey so I would start with 1/4 cup of honey and see how that looks and tastes and then increase more from there. Hope that helps!
This looks so simple and easy to make! Thank you for sharing the recipe. I just wanted to double check. You mentioned that you can use this in the Dubai bar, but I noticed the recipe for the bar asks or pistachio butter. Do you prefer one over the other? Thanks!
Good question! I use pistachio cream and pistachio butter interchangeably, but cream is a sweeter, dessert-like spread while pistachio butter is a type of nut butter. You can use either for my Dubai Chocolate Bar recipe. Hope you enjoy!
I just made this recipe! Used my ninja (the XL smoothie bowl) and was able to make it in no time. I did end up using a bit more than the 1/4 cup of avocado oil, but perhaps I over-measured the pistachios. Either way, the pistachio cream turned out so amazing and tasty. 10/10 recommend!
Yay!! Aww, so happy you loved how it turned out! Thank you so much, Pam!
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