Description
Pistachio cream is a luscious, velvety spread that envelops your palate with its rich, nutty flavor and a hint of sweetness. The smooth texture glides effortlessly on toast, while the vibrant green hue adds a touch of elegance to any dish.
Ingredients
- Pistachios: 1 cup, shelled and unsalted
- Powdered Sugar: 1/2 cup
- Heavy Cream: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Salt: a pinch
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the shelled pistachios on a baking sheet and roast for 10 minutes until fragrant and slightly golden.
- Allow the pistachios to cool, then transfer them to a food processor.
- Add powdered sugar, heavy cream, vanilla extract, and salt to the food processor.
- Blend on high until the mixture is smooth and creamy, scraping down the sides as needed, about 2-3 minutes.
- Transfer the pistachio cream to a jar and refrigerate for at least 1 hour to thicken before serving.
Notes
- This pistachio cream can be made up to a week in advance and stored in an airtight container in the refrigerator.
- For a dairy-free version, substitute heavy cream with coconut cream.
- If you prefer a sweeter cream, adjust the powdered sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: spreads
- Method: blending/roasting
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 8 grams
- Sodium: 10 milligrams
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 20 milligrams
Keywords: Pistachio Cream, Nut Spread, Vegan Spread, Creamy Dessert, Pistachio Recipe, Homemade Spread, Nutty Flavor, Gourmet Breakfast, Healthy Snack, Gluten-Free Recipe, Easy Dessert, Pistachio Dessert, Creamy Topping, Nut Butter