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You are going to love this recipe for homemade pistachio cream and will never have to buy it again. It is very easy to make pantry staples and comes out so tasty. Save your money and make this at home moving forward.
My kids have been asking me to make the Dubai Chocolate bars all the time. Feels like I make them at least twice a month. I have to say that buying pistachio butter or pistachio cream can be quite expense. So I figured the best thing to do was make it myself with minimal ingredients and make large batches of it. All you need is five ingredients and it is so easy to make too.
If you like nut butter, then check out my homemade cashew butter and my homemade almond butter recipe.
Ingredients needed
Below is a list of ingredients you will need to make it. Full measurements are listed further down below in the recipe card.
- Raw Pistachios: I like using raw pistachios but roasted will also work
- Powdered Sugar: If you skip this, it feels like you are just making pistachio butter. Makes sense? Honey could work but will make the consistency runnier.
- Oil: I use avocado oil most times, and sometimes I use refined pure liquid coconut oil by “simple truth” that doesn’t add any taste to it.
- Tahini paste: Adds a nice nutty flavor I love but could be optional if you do not have it.
How to make pistachio cream
Below is a step-by-step process for how you make the pistachio cream. These are also found in the recipe card.
Step 1: Add the 3 cups raw pistachios into a high-powered blender.
2: Process at high speed for about 5 minutes.
Step 3: Next, add the ¼ cup avocado oil, 1/3 cup powdered sugar, 2 tablespoons Tahini paste, and ½ teaspoon salt.
Step 4: Continue to process for another 15-20 minutes. Every 5 minutes or so, you can open the blender and scrape down the pistachios on the side of the blender.
5: Keep blending until you get a smooth paste or cream texture. Don’t worry it will happen. You do not need to add more oil.
Step 6: Transfer the pistachio cream into a large jar or two small jars. Use as needed or store in the fridge.
Tips from my kitchen
- Pistachios: If you want to use what you have on hand like roasted pistachios, it will also work. The taste and color will vary slightly. If you are going to use salted pistachios, do not add any more salt. Also, most pistachios will have skin on them, if you want to keep it on that’s fine, but the pistachio cream will have a darker color from the skin of the pistachios.
- Storing: I had these on my counter for 2 weeks once, and they held up well. If you are more comfortable storing them in the fridge, you can. Treat them like you would any other nut butter which typically has a long shelf life.
- You may see some people making this with powdered milk or white chocolate. I do not feel like there is a need for this or the added calories. Up to you.
Common questions
Yes. If all you have is roasted pistachios, you would like to go right ahead. It will also work. Taste and color will vary slightly. I only recommend being mindful of the salt. If the roasted pistachios are salted, do not add more salt.
Yes. Some recipes for pistachio cream calls for either powdered milk or white chocolate. I didn’t feel like this ingredient is needed and takes away from the taste. If you would like to add it, you can melt 1/3 cup of white chocolate and add it in when you add the sugar and oil.
This has a long shelf life. I had this in a jar sitting on a kitchen counter once for 2 weeks and it held up nicely. You can always also store it in the fridge if it makes you feel better. I do not recommend freezing. Treat it as you would any nut butter.
Honey will work, yes. But keep in mind that it will change the consistency a bit and will be more on the runnier/thinner side.
Sure. If you do not have it on hand, skip it. I just love the taste it adds to it so if you have it add it. Yummy.
You may also like
- Tiramisu Overnight Oats
- Almond Flour Banana Muffins
- Mixed Berry Cobbler
- Mixed Berry Salad
- Protein Peanut Butter Cups
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Pistachio Cream Recipe
Equipment
- High Power Blender
Ingredients
- 3 cups raw pistachios, shelled, roasted will work too
- ⅓ cup powdered sugar
- ¼ cup avocado oil, or any other neutral oil
- 1½ tablespoons Tahini paste
- ½ teaspoon salt
Instructions
- Add the 3 cups raw pistachios into a high-powered blender and process for 5 minutes.
- Next, add the ¼ cup avocado oil, ⅓ cup powdered sugar, 1½ tablespoons Tahini paste, and ½ teaspoon salt.
- Continue to process for another 15-20 minutes.
- Every 5 minutes or so, you can open the blender and scrape down the pistachios on the side of the blender.
- Keep blending until you get a smooth paste or cream texture. Don't worry it will happen. You do not need to add more oil.
- Transfer the pistachio cream into a large jar or two small jars. Use as needed or store in the fridge * see notes.
Video
Notes
- Serving size: 2 tablespoons
- Makes a total of 2 and 1/4 cups.
- I stored mine in an 18-ounce jar.
- Pistachios: If you want to use what you have on hand like roasted pistachios, it will also work. The taste and color will vary slightly. If you are going to use salted pistachios, do not add any more salt. Also, most pistachios will have skin on them, if you want to keep it on that’s fine, but the pistachio cream will have a darker color from the skin of the pistachios.
- Storing: I had these on my counter for 2 weeks once, and they held up well. If you are more comfortable storing them in the fridge, you can. Treat them like you would any other nut butter which typically has a long shelf life.
- You may see some people making this with powdered milk or white chocolate. I do not feel like there is a need for this or the added calories. Up to you.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
