Crema al pistacchio is an Italian sweetened pistachio spread similar to nutella but made with pistachios and white chocolate.
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Ⓥ How Do You Make Vegan Pistachio Spread?
It took quite a few trials to get this recipe right using plant-based ingredients.
Some of my 'failed' batches included:
- Too much milk: The result was too loose and soft, which gave it more of a pistachio pastry cream consistency.
- Using pistachios with skins left on: Some batches came out with a darker color as a result of leaving the skins on the pistachios. This is totally fine flavor-wise, but it's worth taking the effort to peel them first for that signature bright green hue.
- Using the wrong sweetener: Liquid sweeteners did not work well, I attempted to make it with vegan condensed milk, but this made it super hard on my blender and I ended up burning it out a few times! As we're creating an emulsion with fat and water-based ingredients, it's important to stick to the right ratios.
Now I'm finally ready to share this recipe with you and honestly, it has the most amazing flavor, color, and texture. It firms up in the fridge, making it perfect for setting cheesecake and it can also be heated if you want a runnier consistency.
🧾 Ingredients
Here's everything you need to make this recipe. I acknowledge a lot of the ingredients can be quite expensive, but this makes a big batch so should still work out cheaper than buying good quality storebought pistachio spread.
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Raw Pistachios: If possible, get them ready-peeled. Otherwise, you can blanch and remove the skins by hand. I don't recommend roasted pistachios, we'll be gently roasting them ourselves to release the flavor while maintaining the bright green color.
- Vegan White Chocolate: I use Vivani iChoc vanilla white chocolate, but you can use any dairy-free white chocolate that melts well. In case you can't find it in stores or online, try my homemade vegan white chocolate recipe.
- Vegan Butter: Usually storebought pistachio cream contains vegetable oils so vegan butter is a perfect substitute here. Along with the white chocolate, it also helps the spread to firm up in the fridge once chilled. I have not tried it, but I reckon you could use coconut oil instead of butter if needed.
- Vanilla Pod: This is optional, but recommended! It adds another layer of depth and enhances the natural pistachio flavor.
- Non-Dairy Milk: I use almond milk, feel free to use pistachio, soy, or oat milk if preferred.
🔪 Instructions (with images)
Here are step-by-step images showing how to make this creamy pistachio spread. Before you get started, make sure you blanch your pistachios to remove the skins (details are in the printable recipe card at the end of this page).
Step 1: Preheat your oven to 160°C (320°F). Place the raw shelled pistachios on a baking sheet and bake for 10 minutes.
Step 2: Blend on low speed for a couple of minutes. First, they will turn into ground pistachios. Scrape down the edges of the blender every so often and continue to blend for 5-7 minutes until it has a runny nut butter consistency.
Step 3: Add the white chocolate, butter, almond milk, scraped-out seeds from the vanilla pod, and sea salt to a large heat-resistant bowl and place on top of a saucepan with simmering water (known as a bain-marie or water bath).
Make sure the water does not touch the bowl but allow the steam to rise and gently melt the ingredients. Let the ingredients melt gently, stirring often.
Step 4: With the motor running, drizzle the melted white chocolate mixture into the food processor with the pistachio paste. Add it in 3 parts, letting it fully incorporate into the pistachio butter each time.
Add the powdered sugar and blend again for a few minutes until mixed through.
💭 Expert Tips
Take the time to peel pistachios. If your pistachios have skins, it is worth it to take the time to peel them as the pistachio cream will have a gorgeous vibrant green color.
Finely chop the chocolate. Vegan white chocolate can be notoriously stubborn when it comes to melting. The best way to get a nice even consistency is to finely chop it before melting. Please use a water bath, do not use a microwave when melting dairy-free white chocolate.
💬 FAQs
In this case, yes. As this homemade pistachio cream recipe contains plant-based milk and butter, it must be kept in the fridge. If you're using it on the same day, you can keep it at room temperature.
The spread will firm up in the fridge, so gently warm it over a double boiler if you need a runnier consistency.
This easy pistachio spread will instantly level up your favorite desserts and breakfast foods.
It makes a great filling for croissants, pistachio truffles, pistachio bomboloni, cupcakes, pistachio layer cake, crêpes, and pancakes. You can also use it to flavor and set pistachio cheesecake, pistachio tiramisu, or to make pistachio gelato or ice cream.
Use it alongside dairy-free milk chocolate, kataifi shredded phyllo dough, vegan butter, and tahini to make a vegan version of the viral Dubai chocolate bar!
🫙 More Homemade Spreads
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📖 Recipe
Description
Ingredients
- 170 g (1 ⅓ cups) raw shelled pistachios, peeled if possible
- 160 g (5.6 oz) vegan white chocolate, finely chopped *see note 1
- 60 g (4 tablespoons) vegan butter, *see note 2
- 60 ml (¼ cup) almond milk, *see note 3
- 1 vanilla pod, sliced in half, optional
- ½ teaspoon sea salt
- 60 g (½ cup) powdered sugar
Instructions
- Peel your pistachios (only if using unpeeled pistachios): Place them in a bowl with boiling water and let sit for 2 minutes. Pass the nuts through a colander and run cold water over them. Place the pistachios on a clean kitchen towel and rub them with the towel and the skins should slide off.
- Roast the pistachios: Preheat your oven to 160°C (320°F). Place the raw shelled pistachios on a baking sheet and bake for 10 minutes.
- Blend: Blend on low speed for a couple of minutes. First, they will turn into a coarse pistachio meal.Scrape down the edges of the blender every so often and continue to blend for 5-7 minutes until it has a runny nut butter consistency.
- Melt the chocolate: Add the white chocolate, butter, almond milk, scraped-out seeds from the vanilla pod, and sea salt to a large heat-resistant bowl and place on top of a saucepan with simmering water (known as a bain-marie or water bath). Make sure the water does not touch the bowl but allow the steam to rise up and gently melt the ingredients. Let the ingredients melt gently, stirring often.
- Combine: With the motor running, start adding the melted white chocolate mixture to the food processor with the pistachio butter. Add it in 3 parts, letting it fully incorporate into the pistachio butter each time.
- Sweeten: Add the powdered sugar and blend again for a couple of minutes until mixed through.
- Storage: Transfer the pistachio cream to a storage jar with an airtight lid. It will keep in the fridge for up to 2 weeks. It will continue to set in the fridge.
Notes
- Vegan White Chocolate: I use Vivani iChoc.
- Pistachios: If possible, opt for peeled pistachios, if not you can peel them yourself or leave the skins on if you don't mind your pistachio cream having a duller color.
- Almond Milk: Swap for another plant-based milk of your choice.
Nutrition
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