Description

Rich, velvety, and just sweet enough, this pistachio cream spread is perfect for breakfast or desserts. It’s surprisingly simple to make and bound to become your new favorite indulgence.

Ingredients

Scale

1 cup shelled and unsalted pistachios
3 ounces white chocolate, melted
1/4 cup whole milk (or almond/oat milk for dairy-free option)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet and roast for 5-7 minutes until fragrant and slightly golden. Let them cool completely.
Add the cooled pistachios to your food processor and pulse until a coarse paste forms. Scrape down the sides and continue blending until smooth (about 3-5 minutes).
In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring after each until smooth. Alternatively, use a double boiler.
Add the melted white chocolate, milk, powdered sugar, vanilla extract, and salt to the pistachio paste. Blend until fully combined and creamy.
If the spread is too thick, add a splash of milk and blend again until it reaches your desired texture.
Transfer the pistachio cream spread into an airtight jar and refrigerate for up to two weeks. Bring it to room temperature before serving for optimal spreadability.

Notes

If your pistachios seem stubborn while blending, add a teaspoon of neutral oil (like avocado oil) to help smooth things out. Adjust sweetness to taste and ensure pistachios are roasted for optimal flavor.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Breakfast
Cuisine: Italian

Nutrition

Serving Size: 1 tablespoon
Calories: 90
Sugar: 3
Sodium: 20
Fat: 7
Saturated Fat: 2.5
Carbohydrates: 5
Fiber: 1
Protein: 2

Keywords: pistachio cream, breakfast spread, homemade spread, nut butter, gluten-free spread