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Pistachio Cream Recipe

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A rich and silky pistachio cream made with white chocolate and blended nuts, perfect for spreading or drizzling over desserts.

Ingredients

  • 3 cups raw pistachios
  • 1/2 cup avocado oil or neutral oil (adjust for desired consistency)
  • 3/4 cup white chocolate (melted)
  • 1/2 cup powdered sugar (or more per preference)

Instructions

  1. In a food processor, blend pistachios until they form a fine crumb (about 2-3 minutes).
  2. While blending, drizzle in the avocado oil to help emulsify the mixture.
  3. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
  4. Add the melted white chocolate and powdered sugar to the food processor.
  5. Blend until completely smooth, scraping down the sides as needed.
  6. If the mixture is too thick, add 1 tablespoon of oil at a time until the desired consistency is reached.
  7. Transfer to an airtight jar and refrigerate for up to 4 weeks.

Notes

  • Adjust sweetness by adding more or less powdered sugar.
  • Use a high-powered blender or processor for the smoothest texture.
  • Great as a spread for toast, pastries, or as a dessert topping.
  • Allow refrigerated cream to soften slightly before use for easier spreading.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-cream-recipe/