If you have a soft spot for rich, nutty flavors combined with silky texture and a touch of sweetness, then you are absolutely going to adore this Vegan Pistachio Cream (Crema al Pistacchio) Recipe. This luscious, plant-based spread brings together the earthy essence of roasted pistachios and the creamy indulgence of vegan white chocolate and butter, creating an irresistibly smooth treat that’s perfect for everything from breakfast toast to dessert toppings. It’s simple to make, deeply satisfying, and a surefire way to elevate your vegan pantry staples with vibrant color and flavor.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first exciting step to crafting your own batch of Vegan Pistachio Cream (Crema al Pistacchio) Recipe. Each one plays a crucial role, whether it’s adding creaminess, enhancing nuttiness, or balancing sweetness, making your final cream perfectly harmonious and colorful.
- Raw shelled pistachios (170 g): Peeled if possible for a smoother, less bitter texture and brighter green color.
- Vegan white chocolate (160 g): Finely chopped to help melt evenly and contribute creamy sweetness.
- Vegan butter (60 g): Adds richness and a luscious mouthfeel while keeping the cream fully plant-based.
- Almond milk (60 ml): Keeps the cream light and spreadable without watering down the pistachio flavor.
- Vanilla pod (1, optional): Adds a subtle aromatic depth that elevates the cream’s complexity.
- Sea salt (½ teaspoon): Balances the sweetness and enhances all other flavors beautifully.
- Powdered sugar (60 g): Provides smooth, even sweetness that blends seamlessly with the nuts and chocolate.
How to Make Vegan Pistachio Cream (Crema al Pistacchio) Recipe
Step 1: Peel the Pistachios
If your pistachios aren’t already peeled, this step makes a big difference in yielding a silky texture and a vibrant green color in your cream. Simply soak the nuts in boiling water for a couple of minutes, then rinse with cold water and rub the skins off with a towel. This gentle process removes the papery skins that can add bitterness and uneven texture.
Step 2: Roast the Pistachios
Preheat your oven to 160°C (320°F), spread the shelled pistachios evenly on a baking sheet, and roast for about 10 minutes. This step deepens their nutty flavor and enhances the overall richness of the cream. Roasting also helps the nuts blend into a smoother consistency when pureed.
Step 3: Blend the Nuts into Butter
Place the roasted pistachios into a food processor or high-speed blender, then start blending on low speed. At first, the nuts become a coarse meal, but keep scraping the sides and blending for about 5 to 7 minutes until you reach a luscious, runny nut butter consistency. This step is key to the creamy base of your Vegan Pistachio Cream (Crema al Pistacchio) Recipe.
Step 4: Melt the Chocolate Mixture
Combine the vegan white chocolate, vegan butter, almond milk, the scraped seeds of the vanilla pod (if using), and sea salt in a heatproof bowl. Set this bowl over a saucepan of simmering water so the gentle steam melts everything slowly and evenly. Stir frequently to ensure a smooth, creamy mixture without overheating the chocolate.
Step 5: Incorporate the Chocolate with the Pistachio Butter
With the food processor running, gradually pour the melted chocolate mixture into the pistachio butter in three parts. After each addition, allow it to fully blend and incorporate, creating a luscious, unified cream that feels indulgent yet fresh and nutty.
Step 6: Sweeten the Cream
Add the powdered sugar to your mixture and blend again for a few minutes until everything is fully combined. This final step perfects the balance of sweetness, ensuring your Vegan Pistachio Cream (Crema al Pistacchio) Recipe tastes just right without overpowering the natural nuttiness or creaminess.
Step 7: Store the Cream
Transfer your finished pistachio cream to a clean jar with an airtight lid. It will keep beautifully in the refrigerator for up to two weeks, and as it chills, it will thicken slightly and develop even deeper flavor. Make sure to bring it to room temperature before spreading for easier use.
How to Serve Vegan Pistachio Cream (Crema al Pistacchio) Recipe
Garnishes
Top your pistachio cream with a sprinkle of finely chopped pistachios or a light dusting of powdered sugar to add a bit of texture and visual appeal. Fresh berries or edible flowers elevate the presentation and complement the nutty sweetness perfectly.
Side Dishes
This versatile vegan cream pairs beautifully with fresh fruit slices, vegan croissants, or even thick, toasted artisan bread. It’s also a fantastic complement to dairy-free ice creams or as a swirl in coconut yogurt for a decadent breakfast.
Creative Ways to Present
Try layering Vegan Pistachio Cream (Crema al Pistacchio) Recipe in parfait glasses with granola and fruit, or use it as a filling for vegan crepes and cakes. Drizzle it over pancakes or waffles to add a luxurious, nutty twist breakfast deserves.
Make Ahead and Storage
Storing Leftovers
Your pistachio cream stays fresh for up to two weeks in the fridge when stored in an airtight container. This not only preserves its rich flavors but also allows the cream to set perfectly, so it’s easy to spread or dollop as needed.
Freezing
For longer storage, you can freeze the cream in a well-sealed container for up to two months. Just thaw it slowly in the refrigerator overnight before using to maintain the best texture and flavor.
Reheating
If your cream firms up too much, simply leave it at room temperature for about 20 minutes or gently warm it in a bowl set over hot water. Stir well to restore its smooth consistency, making it easy to enjoy once again.
FAQs
Can I use roasted pistachios instead of raw?
While it’s possible, raw pistachios let you control the roasting process, which enhances flavor and texture. Starting with raw nuts ensures optimal freshness and the creamiest result for your Vegan Pistachio Cream (Crema al Pistacchio) Recipe.
Is it necessary to peel the pistachios?
Peeling is recommended because the skins can add a slightly bitter taste and gritty texture. Removing them creates a brighter, smoother, and more luxurious cream that truly highlights the pistachio’s natural sweetness.
What can I substitute for vegan white chocolate?
If vegan white chocolate is hard to find, you might use a white chocolate-flavored vegan spread or make your own from cocoa butter and powdered sugar. The key is to retain that creamy sweetness without overpowering the pistachio flavor.
Can I use other nuts instead of pistachios?
This recipe is designed for pistachios because of their unique flavor and color, but you can experiment with cashews or almonds. Just remember the flavor and color will change, and you might need to adjust sweetness and texture accordingly.
How thick is the Vegan Pistachio Cream (Crema al Pistacchio) Recipe?
The cream is luxuriously smooth and spreadable, similar to a nut butter but a little softer thanks to the melted chocolate and almond milk. Chilling will thicken it up, so you can adjust consistency by warming slightly before use.
Final Thoughts
I genuinely hope you give this Vegan Pistachio Cream (Crema al Pistacchio) Recipe a try because it’s one of those special kitchen creations that feels indulgent and wholesome all at once. Its luxurious texture and deep, nutty flavor add a dash of magic to so many dishes, making it a delightful staple that brightens up your everyday meals. Once you make it, you’ll want to share it — just like I’m doing now with you.
Print
Vegan Pistachio Cream (Crema al Pistacchio) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 servings
- Category: Spread
- Method: Blending
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Pistachio Cream, or Crema al Pistacchio, is a luscious, creamy spread made from roasted pistachios, vegan white chocolate, and almond milk. Perfectly sweetened and flavored with vanilla, it offers a rich and nutty taste without any animal products. Ideal for spreading on toast, dolloping on desserts, or enjoying by the spoonful, this recipe is both easy and decadent.
Ingredients
Nut Base
- 170 g raw shelled pistachios (peeled if possible)
Chocolate Mixture
- 160 g vegan white chocolate (finely chopped)
- 60 g vegan butter
- 60 ml almond milk
- 1 vanilla pod (sliced in half, optional)
- ½ teaspoon sea salt
Sweetener
- 60 g powdered sugar
Instructions
- Peel the Pistachios: If your pistachios are unpeeled, place them in a bowl with boiling water and let them sit for 2 minutes. Then drain through a colander and rinse with cold water. Place the pistachios on a clean kitchen towel and rub to remove the skins.
- Roast the Pistachios: Preheat oven to 160°C (320°F). Spread the peeled pistachios on a baking sheet and roast for 10 minutes until fragrant.
- Blend Pistachios: Transfer the roasted pistachios to a blender or food processor. Blend on low speed for a couple of minutes until they become a coarse meal. Scrape down the sides and continue blending for 5-7 minutes until a smooth, runny nut butter forms.
- Melt the Chocolate Mixture: Place vegan white chocolate, vegan butter, almond milk, vanilla pod seeds, and sea salt in a heat-resistant bowl. Set this bowl over a saucepan with simmering water (bain-marie), making sure the bowl doesn’t touch the water. Gently melt the ingredients, stirring often until smooth.
- Combine with Pistachio Butter: With the blender running, gradually add the melted chocolate mixture into the pistachio butter in three additions, allowing each part to fully blend before adding the next.
- Sweeten the Cream: Add the powdered sugar and blend again for a couple of minutes until fully incorporated and creamy.
- Store the Pistachio Cream: Transfer the cream into an airtight jar and refrigerate. It will keep for up to 2 weeks and will continue to thicken as it chills.
Notes
- Peeling pistachios helps achieve a smoother cream but can be omitted if you prefer more texture.
- Use high-quality vegan white chocolate for best flavor and texture.
- The vanilla pod is optional, but it adds a lovely aromatic depth.
- Store in the fridge and use within 2 weeks for freshness.
- This cream thickens as it cools; warm slightly before use if you want a spreadable consistency.
