Description
A rich and creamy vegan pistachio cream made with roasted pistachios, vegan white chocolate, and almond milk. This smooth and flavorful spread is perfect for desserts, toast, or baking, offering a delightful nutty and sweet taste without any dairy ingredients.
Ingredients
Scale
Pistachios
- 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 soak for 2 minutes. Drain using a colander and rinse under cold water. Lay the pistachios on a clean kitchen towel and rub gently to remove the skins.
- Roast the pistachios: Preheat your oven to 160°C (320°F). Spread the raw shelled pistachios evenly on a baking sheet and roast for 10 minutes to enhance their flavor.
- Blend the pistachios: Transfer the roasted pistachios to a blender or food processor. Blend at low speed for a couple of minutes to break them down into a coarse meal. Scrape down the sides regularly and continue blending for 5-7 minutes until the pistachios form a runny nut butter consistency.
- Melt the chocolate mixture: In a large heatproof bowl, combine the chopped vegan white chocolate, vegan butter, almond milk, scraped seeds from the vanilla pod, and sea salt. Set the bowl over a saucepan of simmering water (bain-marie), making sure the water does not touch the bowl. Gently melt the mixture, stirring often until fully combined and smooth.
- Combine with pistachio butter: With the food processor running, slowly add the melted white chocolate mixture in three parts to the pistachio butter. Allow each addition to fully incorporate before adding the next.
- Sweeten the cream: Add the powdered sugar to the food processor and blend for another couple of minutes until the sugar is thoroughly mixed and the cream is smooth.
- Store properly: Transfer the pistachio cream into an airtight storage jar. Refrigerate for up to 2 weeks. The cream will continue to thicken and set as it chills.
Notes
- Peeling the pistachios is optional but recommended for a smoother texture.
- Use high-quality vegan white chocolate for best flavor.
- Almond milk can be substituted with other plant-based milks if preferred.
- Bain-marie melting helps prevent burning the chocolate and ensures a silky consistency.
- Keep the cream refrigerated and use within 2 weeks for optimal freshness.
