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This homemade Pistachio Cream is a real treat – and so simple to make using just 5 ingredients. A rich and smooth pistachio spread you can enjoy on a slice of gluten free toast, or in your favourite gluten free bakes and desserts!
Notes On My Homemade Pistachio Spread
This homemade pistachio spread is so delicious you’ll struggle to not just sit there with a spoon… or at least, I certainly did!
The idea of boiling the pistachio nuts and removing the skins can seem faffy but trust me, it’s worth it for that smooth texture and vibrant colour. Plus it’s kinda theraputic!
I love adding this to my favourite desserts, like in the centre of my Gluten Free NYC Cookies, stuffed in a gluten free croissant or in my Pistachio Tiramisu.
And for one of my favourite treats, use this pistachio cream in place of peanut butter for my stuffed dates recipe. They’re SO good partially frozen!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this easy pistachio cream with the full quantities. But here are the main ingredients and ideas for any swaps:
- Pistachio Kernels: You need shelled, pistachio kernels for this – just plain ones, no added salt or anything like that! You can buy them with the shell on if you don’t mind all the extra work, but I’d rather just buy them pre-shelled! Be wary of may contain warnings as I have seen some nuts with these on.
- Whole Milk: I’ve not tested this with dairy free milk as for me, the richness comes from using whole milk. Semi-skimmed would work too.
- Butter: Again, a dairy free margarine could be used but this may result in a greasier spread, as these tend to be more oil-based.
- White Chocolate: For this recipe I recommend a high quality white chocolate like this one. Always check for may contain warnings as some chocolates aren’t coeliac-safe.
- Icing Sugar: Or confectioner’s sugar in the US.
How to Make Pistachio Cream
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free pistachio cream is to make.
Storing and Freezing Instructions
TO STORE: I recommend storing this pistachio cream in the fridge. It usually lasts around 2-3 weeks, if you can resist it for that long!! If you find it firms up too much, you can remove to room temperature for 30 mins before serving.
TO FREEZE: You can also freeze this pistachio spread – then defrost and keep in the fridge for a few days while using.
Frequently Asked Questions
Here are some FAQs about this easy bread pudding recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Even though soaking the pistachios softens them, you really need a high powered blender to get a smooth pistachio cream. Having a more textured pistachio cream is not exactly a problem, if you like the crunch, but I like mine nice and smooth! If you are blending for a while and still can’t get rid of the lumps, your blender likely is not powerful enough.
I’ve done a lot of research into this homemade pistachio cream and this is how I love to make it myself. Pistachio cream or spread, to me, is sweeter with a few ingredients added like butter, milk and white chocolate, to give it that smooth, runnier texture (it also firms up in the fridge). To me, pistachio paste is 100% blended pistachios. Nothing else.
Pistachio Cream Recipe
Equipment
Ingredients
- 125 g shelled pistachio kernels
- 100 ml whole milk
- 25 g butter
- 100 g white chocolate, (finely chopped)
- 1 tbsp icing sugar
- Pinch salt
Instructions
- Bring a pan of water to the boil, then add the pistachios. Boil for 3 minutes, then drain and lay the nuts on a tea towel. (Tip – you can either leave them to cool until you can handle them, or rinse under some cold water straight after draining).
- Rub the pistachio kernels with the kitchen towel and you’ll see the skins start to come off them. Pick the skins off and discard them – trust me, this may seem faffy but it’s SO worth it, or you’ll get grainy dark bits in your finished pistachio cream.
- Add the skinned pistachios to a blender along with the icing sugar and salt.
- Place the milk, white chocolate and butter in a heatproof bowl and microwave in 20-second intervals, stirring each time, until the chocolate and butter have melted. (Alternatively, melt in a pan over a very low heat, stirring well)
- Pour the chocolate mixture into the blender with the pistachios and icing sugar. Add a pinch of salt and then blend until smooth. I find the best way is to blend on full power for 30 seconds to 1 minute, scrape down the sides, and keep repeating until smooth.
Video
Notes
More Pistachio Recipes
If you like this homemade pistachio cream then make sure you check out these other gluten free recipes using pistachio too…
- Pistachio Tiramisu
- White Choc, Cranberry and Pistachio Shortbread
- Pistachio Puff Pastry Christmas Tree
- White Chocolate and Pistachio Cake
- Gluten Free Couscous Salad with Pistachios
- Lemon and Pistachio Cake
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