Homemade Pistachio Cream Recipe (Dairy Free)
Pistachio cream is a sweet spread with a rich, nutty flavor and a vibrant green color. Whether swirling it into desserts or slathering it on toast, this versatile homemade version is a game-changer. Especially if you’re dairy free.
Looking for more pistachio recipes? Try my pistachio pesto, pistachio butter, or roasted carrots and dates with pistachios.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this smooth bright green pistachio cream:
- Raw, unsalted pistachio nuts
- Dairy free unsalted butter
- Extra creamy oat milk – a great replacement for whole milk in this pistachio cream recipe.
- Melted white chocolate – any non-dairy brand is fine.
- Powdered sugar
How to Make Pistachio Cream: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Boil the pistachios. Bring a medium pot of water to a boil and add the shelled pistachios. Boil for 3 minutes, drain them, then place on top of a clean kitchen towel, gently rubbing back and forth to help loosen the papery skin. Remove the skins and discard (this will help achieve a super smooth consistency).
- Blend. Add the de-skinned pistachios to the bowl of a food processor with 2 tablespoons of the oat milk and powdered sugar. Blend for a few minutes, scraping down the sides as needed until you have a thick pistachio paste.
- Make the chocolate butter mixture. Add the remaining 1/2 cup + 2 tablespoons oat milk, white chocolate chips, and butter to a small saucepan over low heat. Stir until completely melted then remove from the heat and let cool for 1-2 minutes.
- Combine. Pour the butter chocolate mixture into the pistachio paste along with a pinch of salt. Blend until completely smooth and creamy.
Helpful Tips
- To get the right consistency, you may need to adjust the amount of milk you add. Alternatively, you can add a splash of hot water or avocado oil to help blend the pistachios. The added fat from the avocado oil will add more richness to the cream.
- Dairy free white chocolate is typically very sweet so you don’t need much.
Quick Tip: The best tool to use is a food processor. Although a high-speed blender can work, I find it easiest to make spreads using a food processor since there’s minimal liquid.
Storage
Store your pistachio cream in an airtight container in the refrigerator for 2-3 weeks. Bring to room temperature before using for easier spreading.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this sweet pistachio cream recipe using what you already have? Here are some ideas…
- No raw pistachios? – roasted pistachios will work in a pinch, but will give it a deeper flavor.
- No oat milk? – you can also use soy milk or full-fat coconut milk from a can for extra richness. Keep in mind that coconut milk may give it a slight coconut flavor.
- No powdered sugar? – make your own by blending cane sugar or white sugar in a high-speed blender until you have a powder consistency.
- No dairy free butter? – while you can use refined coconut oil, it will change the texture once refrigerated.
- Add-ins – a tiny amount of almond extract for a different flavor profile. Vanilla extract will overpower the delicate flavor of pistachios.
Frequently Asked Questions
Not exactly. Pistachio cream includes sweeteners and dairy (or non-dairy ingredients like in this recipe), making it more of a dessert spread. Pistachio butter is more savory than sweet.
Pistachio cream is a pastry cream used mainly for filling pastries, topping cakes, swirled into brownie batter, or used in the popular viral Dubai chocolate dessert.
How To Use Pistachio Cream
The options are endless, but here are a few ideas:
- Spread – on toast, pancakes, waffles, dairy free french toast, or spread on a plain vegan croissant for homemade pistachio croissants
- Filling – for croissants, donuts, or sandwich cookies
- Topping – drizzle over ice cream, yogurt, or oatmeal
- Baking – mix into cakes, muffins, an English muffin, or tarts
- Put on fresh fruit – such as strawberries or banana slices
- Drizzle over vanilla ice cream
More Homemade Spreads
- Easy Raspberry Compote Sauce
- 10 Minute Blueberry Chia Jam
- Granola Butter (Nut Free Oat Spread)
- Pistachio Butter
I hope you love this Pistachio Cream! If you make this recipe, please leave a comment & a star rating below. Thank you!
Homemade Pistachio Cream Recipe (Dairy Free)
Ingredients
- 1 cup raw unsalted pistachios shelled
- ¾ cup extra creamy oat milk divided
- 1 tablespoon powdered sugar
- ½ cup dairy free white chocolate chips
- 2 tablespoons dairy free butter
Instructions
- Boil the pistachios. Bring a medium pot of water to a boil and add the shelled pistachios. Boil for 3 minutes, drain them, then place on top of a clean kitchen towel, gently rubbing back and forth to help loosen the papery skin. Remove the skins and discard (this will help achieve a super smooth consistency).
- Blend. Add the de-skinned pistachios to the bowl of a food processor with 2 tablespoons of the oat milk and powdered sugar. Blend for a few minutes, scraping down the sides as needed until you have a thick pistachio paste.
- Make the chocolate butter mixture. Add the remaining 1/2 cup + 2 tablespoons oat milk, white chocolate chips, and butter to a small saucepan over low heat. Stir until completely melted then remove from the heat and let cool for 1-2 minutes.
- Combine. Pour the butter chocolate mixture into the pistachio paste along with a pinch of salt. Blend until completely smooth and creamy.