Homemade Pistachio Cream
Learn how to make the best pistachio cream at home in 10 minutes using only 3 ingredients!
Servings: 16 tablespoons
Equipment
Instructions
- Place the pistachios in a food processor and blend until they are finely powdered.
- Add the powdered sugar and blend for another 20 seconds.
- Gradually drizzle the avocado oil into the processor while blending. Avoid pouring it all right in to make sure you get the right consistency.
- Continue blending until the mixture becomes creamy and smooth, scraping down the sides as necessary. If needed, adjust the consistency by adding more avocado oil.
- Store in a jar or an airtight container and refrigerate for up to 1 month.
Video
Notes
- Make sure you are using unsalted (raw or roasted) pistachios.
- This recipe give you a pistachio cream that's mildly sweet. If you like it to be sweeter, increase the amount of powdered sugar to 1/2 cup.
- You can use avocado oil, grapeseed oil or any other neutral flavored oil for this recipe.
Nutrition
Calories: 148kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 0.2mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg