Homemade Pistachio Cream Spread Recipe

Introduction

This homemade pistachio cream spread is a luscious and versatile treat that combines roasted pistachios with smooth white chocolate and a hint of vanilla. Perfect for spreading on toast, swirling into yogurt, or baking into desserts, this creamy spread is easy to make and truly indulgent.

Ingredients

• 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

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring after each until smooth. Alternatively, melt using a double boiler.
4. Step 4: Add the melted white chocolate, milk, powdered sugar, vanilla extract, and salt to the pistachio paste. Blend until fully combined and creamy.
5. Step 5: If the spread is too thick, add a splash of milk and blend again until it reaches your desired texture.
6. Step 6: Transfer the pistachio cream spread into an airtight jar and refrigerate for up to two weeks. Bring to room temperature before serving for optimal spreadability.

Tips & Variations

• For a nuttier flavor, lightly toast the pistachios a bit longer but watch carefully to avoid burning.
• Use dairy-free milk and dark chocolate instead of white chocolate for a vegan-friendly version.
• Add a pinch of cinnamon or cardamom for a warm spice twist.
• If you prefer a crunchy texture, reserve a few roasted pistachios and stir them in at the end.

Storage

Store the pistachio cream spread in an airtight container in the refrigerator for up to two weeks. Before using, let it sit at room temperature for about 15-20 minutes to soften for easier spreading. Stir well if separation occurs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pistachios instead of roasted?

While you can use raw pistachios, roasting enhances their flavor and makes the spread richer and more aromatic. If using raw, consider toasting them briefly for best results.

Is this spread suitable for vegans?

To make a vegan version, substitute the white chocolate with a dairy-free alternative and use almond or oat milk instead of whole milk.

Homemade Pistachio Cream Spread Recipe

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★★★★★

4.7 from 112 reviews

• Author: anna
• Total Time: 17 minutes
• Yield: 1 cup (approximately 1 serving) 1x
• Diet: Vegetarian

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Description

This Homemade Pistachio Cream Spread is a luscious and creamy treat made by roasting pistachios and blending them with melted white chocolate, milk, powdered sugar, vanilla, and a pinch of salt. Perfect as a spread for toast, drizzle for desserts, or a luxurious addition to your favorite snacks, this easy-to-make recipe combines rich nutty flavors with a smooth, sweet finish.

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Ingredients

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Pistachio Base

• 1 cup shelled and unsalted pistachios

Additional Ingredients

• 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

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Instructions

1. Roast Pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios evenly on a baking sheet and roast them for 5-7 minutes until they become fragrant and are slightly golden. Remove from the oven and allow them to cool completely before proceeding.
2. Grind Pistachios: Place the cooled pistachios in a food processor and pulse until a coarse paste forms. Scrape down the sides and continue blending until the mixture is smooth, which should take about 3-5 minutes.
3. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring after each until fully smooth. Alternatively, use a double boiler method to melt the chocolate gently without burning it.
4. Combine Ingredients: Add the melted white chocolate, milk, powdered sugar, vanilla extract, and a pinch of salt to the pistachio paste. Blend all ingredients together until completely combined and creamy.
5. Adjust Consistency: If the spread is thicker than desired, add a small splash of milk and blend again until you achieve your preferred silky texture.
6. Store Properly: Transfer the pistachio cream spread into an airtight jar and refrigerate. It will keep well for up to two weeks. Before serving, bring it back to room temperature to enhance spreadability.

Notes

• For a dairy-free version, substitute whole milk with almond or oat milk.
• You can adjust the sweetness by modifying the amount of powdered sugar to taste.
• Store the spread in the refrigerator and consume within two weeks for best freshness.
• Allow the spread to come to room temperature before use for easier spreading.
• Use high-quality white chocolate for the best flavor and texture.

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Category: Spread
• Method: Roasting
• Cuisine: International

Keywords: pistachio cream, homemade spread, pistachio spread, white chocolate spread, nut butter, roasted pistachios