Homemade Vegan Pistachio Cream Recipe
This homemade vegan pistachio cream is a simple, 5-ingredient recipe that delivers a sweet, nutty dessert spread with a smooth, creamy texture and amazing flavor. It's versatile and can elevate a wide range of desserts, making your favorite treats even more delicious!
Servings: 2 cups
Equipment
- Pot
- food processor
- colander
Ingredients
- 2 cups raw pistachios
- 1 1/2 cups powdered sugar
- 1/4 cup neutral oil
- 2 tsp vanilla bean paste
- 1/4 cup water filtered
- 1/2 tsp salt kosher
Instructions
- Bring a pot of water to a boil over high heat. Once boiling, add raw pistachios and blanch for 1-2 minutes, then remove from heat and strain. Transfer pistachios to a bowl of cold water and add a generous amount of ice cubes to stop the cooking. Alternatively, you can use roasted pistachios here and skip blanching to achieve more of a nut butter/nutella style result.
- Strain pistachios and either rub between a kitchen towel to gently remove skins, or remove by hand. This step is key for smooth texture and the most vibrant green!
- Transfer the pistachios to a food processor and blend on high until a paste forms. Then add salt, vanilla bean paste, powdered sugar and water. Blend again until smooth and incorporated.
- Finally, stream in neutral oil as you blend and you reach your desired texture. For a runnier texture, add additional oil and continue to stream in. Adjust to taste with additional sugar if desired.
- Transfer mixture to an airtight container and store in the refrigerator for up to 1 week.