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–+ servings
hand holding a jar of pistachio cream.
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5 from 10 votes

Pistachio Cream Recipe

A simple and easy-to-make homemade pistachio cream made using five simple ingredients. Creamy, tasty, and takes less than 30 minutes to make.
Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Course: condiment
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 18
Author: Rena

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.
    pistachio added to a blender.
  • Next, add the ¼ cup avocado oil, ⅓ cup powdered sugar, 1½ tablespoons Tahini paste, and ½ teaspoon salt.
    powdered sugar, tahini, salt, and oil added into the blender with the blended pistcahio.
  • Continue to process for another 15-20 minutes. (depending on your blended you may only need 15 minutes- stop when it looks creamy to you -see note)
    spatula scraping down the sides of the blender.
  • Every 5 minutes or so, you can open the blender and scrape down the pistachios on the side of the blender.
    blended pistachio in a blender. half way blended.
  • 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.
    pistachio blended into a cream texture in a blender.
  • Transfer the pistachio cream into a large jar or two small jars. Use as needed or store in the fridge * see notes.
    pistachio cream being transferred into a jar.

Video

Notes

  • Serving size: 2 tablespoons 
  • Makes a total of 2 and 1/4 cups.
  • I stored mine in an 18-ounce jar. 
  • Do not overblend, otherwise it will become too oily. When you blend any nut for too long, it will release its natural oils. Depending on the blender, you may need 15 minutes. Watch it and stop when it looks creamy enough.
  • 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 plan to use salted pistachios, refrain from adding additional 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 prefer to store 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

Calories: 163kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 66mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg