Ingredients
Scale
- 1 cup raw unsalted pistachios
- 2 tablespoons honey (or to taste)
- 2 tablespoons butter (softened)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Prepare the Pistachios:
- Begin by blanching the pistachios to remove the skins if desired. To do this, place the pistachios in boiling water for about 2-3 minutes, then transfer them to an ice bath. Once cooled, peel off the skins.
- Blend the Pistachios:
- Place the pistachios into a food processor and pulse until they are finely ground. You may need to scrape down the sides of the processor a few times.
- Add Sweeteners and Fats:
- Add the honey, butter, and vanilla extract to the pistachios. Blend again until the mixture is smooth and well-combined.
- Incorporate the Cream:
- Slowly add the heavy cream while blending until you achieve a smooth and creamy consistency. You may adjust the amount of cream depending on how thick or thin you prefer your pistachio cream.
- Taste and Adjust:
- Taste the cream and add a pinch of salt or additional sweetener if necessary. Blend once more to combine everything evenly.
- Store the Cream:
- Transfer the pistachio cream to an airtight container and store in the refrigerator. It will keep for up to 1-2 weeks.
Notes
- For a dairy-free version, substitute the heavy cream with coconut cream or almond milk, and the butter with a plant-based alternative.
- You can also add a bit of cinnamon or cardamom for extra flavor.
- If you prefer a smoother consistency, strain the cream through a fine mesh sieve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 5g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: pistachio cream, homemade pistachio cream, pistachio spread, nut cream, pistachio desserts, healthy nut butter