If you're a fan of cream liqueurs like this vegan Bailey's, you will love this easy homemade liqueur. It uses real pistachios in the form of pistachio butter along with a handful of ingredients that get whisked together into a lusciously velvety liqueur.
Pistachio cream (a combination of mostly pistachios, sugar, and white chocolate) is often used as the base for creating homemade liqueur. While you could use this homemade vegan pistachio cream, plain pistachio butter works perfectly here and saves time and dirty dishes!
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🧾 Ingredients
Here's everything you need to make homemade dairy-free cream liqueur:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Pistachio Butter: Go for good quality, vibrant pistachio butter (I love The Nut Club) as this will be the main flavor for your beverage. You can also make homemade pistachio butter using raw shelled pistachios.
- Vegan Condensed Milk: Instead of simple syrup, this recipe gets its sweetness from non-dairy condensed milk - along with an incredibly creamy consistency! If using store-bought, Nature's Charm is the best brand. The others I've tried seem to have an overpowering flavor and runny consistency. You can also make your own with this condensed coconut milk recipe.
- Almond Milk: I love pairing pistachio and almond, but feel free to use oat milk or soy milk if needed.
- Soy Cream: This gives a lovely rich consistency, I use single soy cream but you can also use oat cream which is readily available in supermarkets. Don't use vegan heavy cream which is designed for whipping as this may split the mixture.
- Vodka: As it has a pretty "neutral" flavor, I found this was great for keeping the taste of pistachio at the forefront. You could also experiment with white rum, Grappa, or amaretto.
- Vanilla Extract: This isn't generally an ingredient in pistachio cream liqueur however, it adds a lovely rounded flavor to this recipe.
🔪 Instructions
Here are step-by-step images showing how to make this creamy liqueur. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: In a large bowl whisk the pistachio butter and vegan condensed milk until you have a smooth paste.
Step 2: Whisk in the vanilla and almond milk until evenly mixed. Pour in the soy milk and whisk to combine.
Step 3: Slowly drizzle in the vodka while whisking until combined.
Step 4: Transfer to a sealed glass bottle, mason jar, or an airtight container and refrigerate.
💭 Top Tip
Use room temperature ingredients. If your pistachio butter or condensed milk is refrigerated, it will be tougher to emulsify the ingredients. Instead, let them sit on the counter for an hour or two before getting started!
🍽 Serving Suggestions
- Over ice: Simply serve over ice in a ball glass or martini glass or as a digestif to end a special meal with loved ones.
- Pour over desserts: It's incredible over vanilla ice cream, pistachio ice cream, frozen yogurt, or drizzled over vegan cheesecake.
- As an ingredient or dessert filling: Use it in vegan trifle or instead of Amaretto in this pistachio tiramisu.
- Add to warm drinks: Try adding a shot to your hot chocolate or latte for a warming kick.
- For cocktails: For pistachio martini, or get creative and make a pistachio version of Bailey's coffee topped with vegan whipped cream!
💬 FAQs
Transfer it to a sealed bottle or jar and keep it in the fridge. It will keep for a couple of weeks, just give it a shake before serving.
Absolutely, I would recommend using a zero-alcohol alternative for the most "authentic" taste. Many brands do alternatives these days like vomFASS and Seedlip. You could also try making a homemade vodka mocktail using tonic water and a dash of apple cider vinegar, as shown by Texanerin Baking!
🌱 More Pistachio Recipes
📖 Recipe
Homemade Pistachio Cream Liqueur (Dairy-Free)
Ingredients
- 200 g (1 cup) pistachio butter room temp *see note 1
- 200 g (⅔ cup) vegan condensed milk room temp *see note 2
- 2 teaspoons vanilla extract
- 240 ml (1 cup) unsweetened almond milk *see note 3
- 160 ml (⅔ cup) soy cream *see note 4
- 200 ml (¾ cup + 4 teaspoons) vodka *see note 5
Instructions
- In a large bowl whisk the pistachio butter and vegan condensed milk until you have a smooth paste.
- Whisk in the vanilla and almond milk until evenly mixed. Pour in the soy milk and whisk to combine.
- Slowly drizzle in the vodka whilst whisking until combined.
- Transfer to a sealed glass bottle, mason jars, or an airtight container and refrigerate.
- Storage: It can be kept in a sealed container in the fridge for up to 10 days. Shake the jar/bottle well before serving.
Notes
- Pistachio Butter: Make sure your pistachio butter is completely smooth for best results.
- Vegan Condensed Milk: Works with both sweetened condensed coconut and sweetened condensed oat milk. For best quality, I recommend homemade condensed milk or Nature's Charm.
- Almond Milk: Swap this for oat milk or soy milk if preferred.
- Soy Cream: Swap for oat cream if preferred.
- Vodka: You can reduce the amount by half according to your taste, or replace it with an alcohol-free spirit.
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