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Homemade Pistachio Cream Recipe (Dairy Free)

A jar of homemade pistachio cream with a spoon.
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.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

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.

Notes

See the blog post for step-by-step photos, helpful tips, storage, recipe FAQs, and ideas on how to use it.

Make It Your Way: Substitutions & Variations

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.