This post may contain affiliate links. Please read our disclosure policy.
This Pistachio Cream recipe post is sponsored by Chosen Foods, although the content represents my own personal opinion and experience using the product.
Jump to Section
My Pistachio Cream is So Good!
You know that green pistachio cream that is used to make the viral Dubai chocolate bar? This is that pistachio cream! And this is how to make it. My pistachio cream recipe only calls for 4 ingredients, and it’s so much better than anything you can buy, especially when you read the ingredients on the label!
When I first jumped on making the trending Dubai chocolate bar, I just bought the pistachio cream online because I figured it was a one and done kinda recipe. But we all loved the chocolate bar so much and the pistachio kataifi filling that I started experimenting with more ways to use that filling. I’ve made Dubai chocolate strawberries, stuffed dates and even date bark using the homemade pistachio cream and toasted kataifi.
Dare I say, this pistachio cream is now a staple in my fridge?? It lasts a few weeks, has so many uses and is good enough on its own, so I think that’s a fair statement! Try it and you’ll never go back to the store bought version
Ingredient Notes
I usually like to include substitutions here, but for this recipe, I wouldn’t mess with it. Pistachio cream has a really specific taste and texture, and swapping ingredients can change that. Sticking to the original ingredients will give you the smooth, rich spread that makes this recipe so good.
- Raw unsalted pistachios: The base of the recipe. I like using raw pistachios because they blend up smoother, and the flavor is a little more mellow than roasted ones.
- Powdered sugar: Just enough to sweeten things up without overpowering the pistachios.
- Salt: A small amount, but it makes a difference. It helps bring out the nuttiness and balance the sweetness.
- Avocado oil: I use Chosen Foods 100% Pure Avocado Oil because it’s neutral and doesn’t mess with the flavor. Some oils can be a little too strong, but this one keeps things smooth while adding good fats.
Is Pistachio Cream the same as Pistachio Butter?
Not exactly! Pistachio cream is smoother, sweeter, and has a more spreadable consistency, while pistachio butter is usually just blended pistachios with little to no added ingredients. Think of pistachio cream as the dessert version—closer to Nutella or almond paste—whereas pistachio butter is more like peanut butter or almond butter. Both are great, but if you’re looking for spreadable pistachio with a bit of sweetness, pistachio cream is the way to go.
How to Make Pistachio Cream
My Best Pistachio Cream Tips
- Use a neutral oil: The oil you choose matters. I go with Chosen Foods 100% Pure Avocado Oil because it’s light and neutral, so it won’t overpower the pistachios. Whatever oil you use, make sure it’s fresh—rancid oil will ruin the flavor, and since pistachios are so mild, even a slightly off oil will be noticeable. Store your oil in a cool, dark place to keep it from going bad.
- Blend long enough: At first, the pistachios will just look like crumbs, but keep going! You want to blend until it’s completely smooth—this can take a few minutes, depending on your food processor. Stop and scrape down the sides to make sure everything gets incorporated.
- Adjust the consistency: If you want your pistachio cream thicker, blend a little longer to release more natural oils. If you want it runnier, drizzle in a little more avocado oil until it’s just right.
- Cool before storing: The mixture can warm up as it blends, so let it cool completely before sealing it in a container. This helps keep the texture smooth and prevents condensation from forming inside the jar.
How to Use Pistachio Cream
- Dubai Chocolate Bar & Dubai Chocolate Covered Strawberries: If you’ve tried either of these, you already know—pistachio cream and chocolate together just work.
- Spread it on toast: I do this all the time. It’s creamy, a little sweet, and way more interesting than peanut butter. A drizzle of honey on top? Soo good.
- Swirled into yogurt or oatmeal: A spoonful makes it rich and slightly sweet, and it just feels like a fancier breakfast.
- Drizzled over pancakes or waffles: It melts into all the little crevices if you go the waffle route.
- Stuffed into pastries or crepes: Basically, anywhere you’d use Nutella, this works too. Croissants, crepes, puff pastry.
- As a dip for fruit: I’ll take any excuse to dip strawberries, apples, or bananas into this.
Recipe Help & FAQs
I keep mine in an airtight container in the fridge for up to 4 weeks. The oil might separate a little over time—just give it a quick stir before using.
Yes! Store it in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight, then stir well before using. If it thickens too much after freezing, a tiny splash of avocado oil can help smooth it out again.
This can happen if the pistachios weren’t blended long enough or if they didn’t release enough natural oils. Just drizzle in a little more avocado oil while blending until it reaches the consistency you like.
Pistachios need time to break down into a smooth paste. Keep blending, and scrape down the sides of the food processor a few times to make sure everything gets incorporated. A high-powered food processor or blender will also help get that silky texture.
More Homemade Spreads & Sauces:
- Homemade Date Syrup
- Cashew Cream
- Whipped Cream Cheese
- Easy Date Paste
- Pomegranate Molasses
- Cashew Butter
- Simple Strawberry Sauce
- Homemade Nutella
If you try this Pistachio Cream recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Pistachio Cream Recipe
Ingredients
- 2 cups raw unsalted pistachios
- ½ cup powdered sugar
- ¼ teaspoon salt
- ¼ 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
