Easy Homemade Pistachio Cream
This homemade pistachio cream is rich, creamy, and incredibly easy. If you love pistachios, this is the smooth, delicious spread you need!
Servings: 12 servings
Calories: 220kcal
Equipment
- 1 Blender or food processor
- 1 small pot Melting Coconut oil
Ingredients
- 1 cup Pistachio nuts
- ¼ cup Sweetened Condensed Milk
- ½ cup Coconut oil
- ½ cup White Chocolate chips
- ½ cup Hot Water
Instructions
- Melt the chocolate chips – Heat coconut oil in a pan, then stir in chocolate until melted.
- Blend everything together – Add pistachios, condensed milk, water and melted chocolate to a food processor or blender
- Process until smooth – Blend until you get a creamy, spreadable consistency.
- Adjust texture if needed – Add a splash of hot water for a thinner spread.
- Store and enjoy! – Transfer to a jar and use as desired.
Notes
- Toast pistachios before blending for a deeper flavor.
- Use a high-speed blender for the creamiest texture.
- Let it cool completely before storing to prevent condensation.
- Make a double batch and freeze half! Pistachio cream freezes well for up to 3 months. Thaw overnight in the fridge for a ready-to-use spread anytime.
Nutrition
Calories: 220kcal | Carbohydrates: 12g | Protein: 4g | Fat: 18g | Cholesterol: 5mg | Sodium: 10mg
