Pistachio Cream

This homemade pistachio cream is a rich and versatile spread that’s perfect for a variety of dishes. Made with raw unsalted pistachios, powdered sugar, and avocado oil, it offers a smooth, creamy texture that complements many desserts and snacks. Use this pistachio cream as a spread on toast, an addition to pastries, or a topping for cakes and pancakes. It’s an easy-to-make recipe that requires just a few ingredients and a food processor.

Ingredients

• 2 cups raw unsalted pistachios
• ½ cup powdered sugar
• ¼ teaspoon salt
• ¼ cup avocado oil (plus more if needed)

Instructions

1. Place the pistachios in a food processor and pulse until the mixture reaches a fine, breadcrumb-like texture. Scrape down the sides as needed, about 1 minute.
2. Add the powdered sugar and salt to the food processor, blending for another 30 seconds.
3. While the food processor is running, slowly drizzle in the avocado oil, allowing it to incorporate fully into the pistachio mixture. If you prefer a thinner consistency, add more oil until you reach your desired texture.
4. Transfer the pistachio cream to an airtight container. Allow it to cool completely before sealing and refrigerating. It can be stored for up to 4 weeks.

Makes about 1 ½ cups.

---

Why You’ll Love This Recipe

• Versatile: Use this pistachio cream as a spread, dip, or topping for pastries, toast, or pancakes.
• Creamy Texture: The pistachios and avocado oil blend to create a smooth and luscious cream.
• Natural Ingredients: Made with just pistachios, sugar, salt, and avocado oil, this recipe is both wholesome and indulgent.
• Easy to Make: Quick to prepare with minimal ingredients, and it keeps well for up to 4 weeks.

---

Tips

• Storage: Make sure the pistachio cream cools completely before sealing the container to prevent condensation.
• Consistency: Adjust the thickness by adding more avocado oil for a runnier cream or less for a thicker paste.
• Food Processor Power: If your processor isn’t powerful enough to make a smooth cream, you may need to scrape down the sides more frequently.

---

Variations and Substitutions

• Nuts: Swap pistachios for other nuts like almonds or cashews for a different flavor.
• Sweetener: If you prefer a different sweetener, you can substitute powdered sugar with honey or maple syrup (just adjust the consistency with oil accordingly).
• Flavor Add-ins: Experiment with adding a touch of vanilla extract or cinnamon for a flavored twist.

---

FAQs

How long does pistachio cream last?

Pistachio cream lasts up to 4 weeks in the refrigerator when stored in an airtight container.

Can I use other oils?

While avocado oil provides a mild flavor, you can substitute with coconut oil or almond oil for a different taste, but note that this will affect the texture.

Can I make this cream without a food processor?

A high-speed blender can be used, but a food processor will give you the best texture. Just be sure to scrape down the sides often.

---

Serving Suggestions

• As a Spread: Slather it on toast, waffles, or pancakes for a creamy nutty boost.
• Desserts: Drizzle over cakes, cupcakes, or use as a filling for pastries.
• Pairings: Perfect with fruits like figs, pears, or apples, or even as a topping for yogurt or oatmeal.