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

Scale

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

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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.