Homemade Pistachio Cream
Homemade pistachio cream is the most luscious, delicious spread made with just a few ingredients! It is super easy to make at home and combines pistachios, white chocolate, and milk (dairy or non-dairy!) that creates the dreamiest texture. Italian Pistachio cream, or Crema al Pistachio, has become super popular because of the viral Dubai Chocolate Bar, but it can be used in so many different ways!
Ingredients
- 1 cup raw, shelled Pistachios
- 2 tbsp cacao butter or coconut oil, melted
- 1 cup white chocolate chips (regular or vegan work!) *I shared brands I recommend in the blog post!
- 2 tbsp powdered sweetener (I used monk fruit powdered sugar) *see notes for subs
- 1/2 cup thick milk or creamer (I used NutPods dairy-free creamer!), divided
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Boil the pistachios - this helps soften them up to allow for easier blending. Don't skip this step! Boil the pistachios for 10-15 minutes to soften them. Then drain and place them a clean tea towel to dry to start removing the skins.
- Note: Why do you have to remove the pistachio skins? If you leave them on, the cream will have dark flecks that will turn out gritty. The easiest way to remove them is to boil the nuts for a few minutes, strain them, place them in a clean kitchen towel, gather or fold the fabric over itself and rub until the skins fall off. It may take few minutes to pick out the nuts from the skins but trust me, it makes the biggest difference!
- Blend the pistachio cream - in a small bowl, you'll combine the cacao butter and 1/4 cup of the creamer/milk and heat them until they've just melted - I usually microwave in 20 second increments, stirring well between each, until melted. You want to avoid getting the mixture too hot. You can also do this using the double boiler method. Then add in the white chocolate and mix until it's fully melted. If you're having trouble getting the chocolate to melt, you can pop the bowl back in the microwave for 10-15 seconds.
- Add the white chocolate mixture to the food processor or blender with the pistachios, remaining 1/4 cup milk/creamer, sweetener, vanilla, and salt.
- Blend - it only takes a few minutes for the mixture to create a super creamy texture. You can taste it and adjust anything you'd like (more vanilla, more salt, more sweetener, etc.). If you're having trouble getting a super smooth texture in the food processor, add it to a blender to finish it off!
- Pour into a mason jar or container with a lid and store in the fridge for up to 2 weeks!
Video
Notes
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- Sweetener subs: The powdered sweetener keeps the spread thick and creamy but I think honey or maple syrup would be delicious!
- Storing pistachio cream: Store the cream in an air-tight container in fridge for up to 2 weeks.
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- Creating the smoothest texture: It's important to use a strong, powerful food processor or blender. You can even start the cream in the processor and move it to a blender once it's pretty broken down/smooth, to get a creamier texture if needed. This means you can achieve the perfect final texture. If you only have one and not both, it will work but you might need to be more patient with the final texture!