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.
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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