More pistachios! Perhaps my favourite nut of all the ones I’ve tried – beautiful, delicious, crunchy, vibrant green – impossible not to love! I know, there have been a lot of them lately on my blog and that they’re a bit pricey, at least in Norway, but please forgive me. There was on sale. And I just felt this sudden urge to share my love for deez nuts on the blog. Please bear with me. No, I take that last part back – the pistachios deserve far better than that. You are lucky being able to soon harvest the knowledge needed for making pistachio cream!
Honestly, I don’t know what you thought when you saw “pistachio cream”, but you might have wondered what makes pistachio cream different from pistachio butter? Although they’re both to-die-for, I added some creamy oat milk in the pistachio butter, which gave it a lighter colour and creamier consistency. My inspiration for this recipe came from an amazing pistachio cream from Olivenlunden (no one payed me to write that, unfortunately) which my friends and I used to buy for each other for birthdays and Christmas. Sadly, it’s not vegan as they’ve added cow’s milk. So I decided to finally make my own vegan version:) With neither added sugar nor oil. Because it also tastes amazing without them. Let’s move on to the recipe, shall we?
Ingredients: makes one jar the same size of a regular peanut butter or jam jar
150 g shelled pistachios
1 dL Gryr Fyldig Oat Milk (or other creamy oat milk or oat cream – it doesn’t have to be Gryr. Again, not sponsored content)
1 tsp sweetener – optional (I found it sweet enough without). Oh, and for those of you living in the US, conventional refined white sugar is not vegan or something, so make sure you get something that is. And don’t waste your money on stuff like Yacón syrup – that is also sugar
Method:
- Roast the pistachios for about seven minutes in the oven, do not cook for longer than eight as the colour becomes brownish..I think. Take them out and transfer to a food processor.
- Make pistachio butter. You can take a look at the recipe for almond butter or the pictures below to help guide you through the process. It’s quite easy though, as the machine does the work. This part takes between 10 and 15 minutes. Make sure to give your food processor some short breaks along the way and scrape down pistachio mass from the sides.
- Slowly but surely, add a tiny bit of oat milk at a time. Start with a few drops, and continue little by little. Okay, not that slow. Yes, the butter will form a ball, but have faith that one day, it will blossom into heavenly pistachio cream.
- Uh…I think that’s it? Serve this on pancakes, on ice cream, on a spoon, whatever you’d like:)
Enjoy this marvelous pistachio cream; I hope you love it as much as I do!
Such beautiful colours ! Have to try it !