Pistachio Cream
This pistachio cream recipe is made with just 4 ingredients, raw pistachios, a little sugar and salt, and avocado oil. Ready in about 10 minutes to use!
Servings: 12 servings
Equipment
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.
Video
Notes
Storage: 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.
Freezing: 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.
My Top Tip: Add the oil slowly. Pour it in while the processor is running, not all at once. This helps the cream emulsify and gives you more control over the final consistency.
Nutrition
Serving: 2tablespoons | Calories: 137kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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