Introduction
Want a pistachio spread that tastes like pistachios, spreads over toast and makes a cracking chocolate filling? Start with shelled pistachios, a little icing sugar and just enough oil to loosen the blend. You don't need white chocolate, although you can add a dairy-free version for a sweeter, softer flavour.
Our recipe keeps the nutty taste front and centre. It also gives you a base for the crunchy filling in Dubai-style chocolate, a spoonable cheesecake and a rather good pistachio latte. At LoveRaw®, we're firmly in favour of a spread that can do more than sit politely in a jar. Grab your food processor and let's get blending.
Homemade Vegan Pistachio Spread Recipe
This version is sweet enough for pancakes and desserts, without covering up the pistachio flavour. It makes a thick spread rather than a pourable sauce. You'll need a food processor or a powerful blender, plus a spatula for scraping down the sides.
Serves: 12, approximately
Prep time: 30 minutes
Difficulty: Easy
Ingredients
- 250g shelled, unsalted roasted pistachios
- 20g icing sugar, plus a little more to taste
- 1 to 2 tablespoons neutral oil, such as sunflower oil
- A small pinch of salt, optional
Method
- Put the pistachios in a food processor and blend until finely chopped. Continue blending, stopping to scrape down the sides.
- Keep processing until the crumbs begin to clump and form a thick paste. Give the machine a rest if it becomes hot, following its instructions.
- Add the icing sugar and a pinch of salt, if using. Blend again.
- Add 1 tablespoon of oil and blend until incorporated. Add more oil a little at a time if you want a looser spread.
- Taste and blend in a little more icing sugar if you prefer. Spoon into a clean jar or use straight away.
The mixture may take several minutes to turn from crumbs into paste. A little texture is perfectly fine, especially if you're folding it into crunchy pastry.
Want Pistachio White Chocolate Spread?
For a sweeter spread with a mellow white chocolate flavour, melt 75g dairy-free white chocolate and let it cool slightly. Blend it into the pistachio paste after step 2, then taste before adding any icing sugar.
Add the oil gradually. Different white chocolates can give different textures, and the spread may firm up as it cools. Check the chocolate's label if you're making the recipe vegan.
Pistachio Butter, Paste Or Cream?
The names aren't always used consistently, so look at the ingredients and texture rather than relying on the name alone.
- Pistachio butter is generally ground pistachios, sometimes with a little oil or salt. It has a strong nut flavour and may be unsweetened.
- Pistachio paste can mean finely ground pistachios, with or without sugar. It may be thicker than a dessert spread.
- Pistachio cream or spread usually has added ingredients for sweetness and a softer texture. White chocolate is common, but it isn't essential.
For a less sweet Dubai-style filling, use the recipe without icing sugar. For a dessert-style filling, add the sugar or try the white chocolate variation.
How To Get The Texture You Want
Pistachios need time in the processor. They'll look like coarse crumbs first, then a clumpy paste, before becoming smoother. Stop and scrape down the bowl so the larger pieces get their turn near the blades.
A powerful machine can make a finer spread, but homemade pistachio cream doesn't have to be perfectly silky. A little texture is especially welcome on toast or in a chocolate bar with crunchy pastry.
For A Greener, Smoother Spread
The thin skins on pistachios can add darker flecks. Leave them on for the quickest recipe, or remove them if you want a brighter colour and a finer texture.
To loosen the skins, briefly boil shelled pistachios, drain them and rub them in a clean tea towel. Peel away any stubborn skins, then dry the nuts completely before blending. Nerds with Knives' pistachio cream method also recommends making sure peeled pistachios are fully dry before they go into the blender.
Peeling takes extra time and isn't necessary for a tasty spread. If you're after a toasted flavour, unsalted roasted pistachios are the easier starting point.
If It's Too Thick, Grainy Or Runny
Too thick? Blend in neutral oil a teaspoon at a time. For a drizzle, warm the portion you need gently and stir, then add a little oil if it's still too stiff.
Too grainy? Keep blending and scrape down the bowl. A little oil can help the mixture move, but the final texture will depend on your machine.
Too runny? Blend in more finely ground pistachios, a little at a time. If you've added white chocolate and the mixture is still warm, let it cool before deciding whether it needs adjusting.
For a latte, loosen a spoonful with warm plant drink rather than adding liquid to the whole jar. Make that portion when you're ready to use it.
Pistachio Filling For Dubai-Style Chocolate
The appeal of Dubai-style chocolate is the contrast: a chocolate shell, a nutty pistachio filling and crisp strands of kataifi. Kataifi is shredded pastry. Once toasted, it adds the crunch that turns a smooth spread into a filling with bite.
The recipe above works with or without white chocolate. For a pronounced pistachio flavour, we'd use the version without it and let the chocolate shell bring extra sweetness.
Make The Crunchy Filling
For a small batch, you'll need:
- 100g homemade pistachio spread
- 50g kataifi pastry, chopped into shorter strands
- 1 teaspoon neutral oil
- 1 teaspoon tahini, optional
- Heat the oil in a frying pan over a medium heat. Add the kataifi and stir until golden and crisp.
- Tip the pastry onto a plate and let it cool completely.
- Mix the cooled kataifi into the pistachio spread. Stir in the tahini, if using.
The filling should hold together on a spoon without being so stiff that you have to press it hard into the chocolate shell. Add a little more spread if it looks dry, or more cooled, toasted kataifi if you want extra crunch.
Kataifi usually contains wheat, so check the packet if you're cooking for someone who needs to avoid it. If you're using frozen pastry, follow the packet's preparation instructions first.
Turn It Into A Chocolate Bar
You'll need about 200g dairy-free chocolate and a chocolate bar mould. The number of bars depends on the size and depth of your mould.
- Melt the chocolate gently, then spoon some into the mould. Spread it over the base and up the sides, reserving enough chocolate to seal the top.
- Chill until the shell is firm. Check for any thin patches and coat them with a little more melted chocolate.
- Spoon in the cooled pistachio and kataifi filling. Leave a small space at the top for the final chocolate layer.
- Cover the filling with the reserved melted chocolate, spreading it to the edges. Chill until firm, then carefully remove the bar from the mould.
Don't overfill the shell. A little space around the filling helps the chocolate seal it in. Keep the finished bar chilled, particularly if your kitchen is warm, and eat it promptly for the best crunch.
You can use the same filling in smaller chocolate moulds. For a quick dessert instead, spoon it into a dish and drizzle melted chocolate over the top. No mould, no problem.
Dubai-Style Pistachio Cheesecake Pots
These individual pots bring together the nutty filling, crisp pastry and chocolate of a Dubai-style bar. They're spoonable rather than a firm, sliceable cheesecake, so there's no need to turn anything out of a tin.
Serves: 4
Prep time: 25 minutes, plus chilling
Difficulty: Easy
Ingredients
- 80g dairy-free biscuits, crushed
- 40g kataifi pastry, chopped
- 1 teaspoon neutral oil
- 150g plant-based soft cheese
- 100ml plant-based whipping cream
- 100g homemade pistachio spread
- 40g dairy-free chocolate, melted and slightly cooled
Method
- Divide the crushed biscuits between four small glasses or dessert pots.
- Heat the oil in a frying pan over a medium heat. Toast the kataifi, stirring until golden and crisp, then set aside to cool.
- Stir the plant-based soft cheese and pistachio spread together in a bowl.
- In a separate bowl, whip the plant-based whipping cream according to its packet instructions. Fold it into the pistachio mixture.
- Spoon the mixture over the biscuit crumbs and chill until ready to serve.
- Just before serving, scatter the cooled kataifi over each pot and drizzle with melted chocolate.
Use a plant-based product designed for whipping, rather than a pouring alternative. If your spread is very thick, stir it well before mixing it with the soft cheese.
Keep the kataifi separate until serving so it stays crisp. You can add chopped pistachios on top too, especially if you like a little extra crunch with every spoonful.
How To Make A Pistachio Latte
A spoonful of spread can turn an ordinary coffee into a nutty, chocolate-shop-style drink. You don't need to make the whole jar runny first.
For one latte, put 1 tablespoon of pistachio spread in a mug. Stir in a shot of hot espresso a little at a time, then add about 150ml warmed plant drink. Froth the drink first if you like a foamy top.
Taste before adding any sweetener. A spread made with white chocolate may be sweet enough already. Homemade spread can leave a little pistachio texture in the cup, so stir again as you drink.
Prefer it iced? Mix the spread with the hot espresso first, let it cool, then pour over ice and add cold plant drink.
More Ways To Use Pistachio Spread
Once you've made a jar, the trick is deciding where the next spoonful goes. These ideas work with the homemade recipe or a ready-made pistachio spread.
On Toast, Pancakes And Porridge
Spread it thickly on warm toast and add sliced strawberries, or let a spoonful soften over pancakes. For porridge, stir a little spread through the bowl and finish with chopped pistachios.
If you're after a ready-made option, our Pistachio Spread "Pistachio Bliss" is made for spooning, spreading and baking. Try it between warm pancakes with a drizzle of melted dairy-free chocolate.
In Cookies, Brownies And Cakes
Sandwich pistachio spread between two pistachio cookies, or swirl small spoonfuls through brownie batter before baking. For a cake filling, spread a thin layer between cooled chocolate sponge layers. A thick layer can squeeze out when you add the top sponge, so start modestly.
Want more crunch on a dessert pot or brownie? Chop a M:lk® Choc Cre&m® Wafer Bar and scatter the pieces over just before serving. The wafer contains wheat, so check the packaging when serving guests.
With Ice Cream And Fruit
Loosen a spoonful with a little neutral oil and drizzle it over plant-based vanilla ice cream. For a simpler pudding, serve the spread alongside sliced apple or strawberries with a few pieces of dairy-free chocolate.
Storing Your Homemade Spread
Spoon the spread into a clean, sealed jar and keep it in the fridge. Use a clean, dry spoon each time. It may firm up when chilled, so take out the portion you need and stir it until spreadable.
Homemade spread doesn't come with the same storage instructions as a sealed shop-bought jar. Make a small batch and use it promptly. If you've mixed a portion with plant drink for a latte, use that portion straight away rather than returning it to the jar.
For ready-made spread, follow the storage instructions on its packaging. Keep assembled cheesecake pots chilled and add their crunchy topping only when you're ready to eat.
Conclusion
A good pistachio spread should taste nutty first and do whatever you need it to do next, whether that's filling a chocolate shell or making toast more interesting.
- Keep it chocolate-free for a stronger pistachio flavour.
- Add dairy-free white chocolate when you want a sweeter spread.
- Mix it with cooled, toasted kataifi for a crisp chocolate filling.
Tip: Short on blending time? Try LoveRaw Pistachio Spread "Pistachio Bliss" in your next batch of cheesecake pots or on a stack of warm pancakes.
FAQ
Can I make pistachio spread without white chocolate?
Yes. Blend shelled pistachios with a little icing sugar and neutral oil, as in the recipe above. Leave out the sugar too if you want an unsweetened pistachio butter.
Can I use pistachio butter for Dubai-style chocolate?
Yes, although unsweetened pistachio butter will make a less sweet filling than a dessert spread. Mix it with cooled, toasted kataifi and taste it before filling your chocolate shell.
Why isn't my homemade pistachio spread smooth?
The nuts may need more blending, or your machine may leave some fine pieces. Scrape down the sides and add a little neutral oil if needed. Removing the papery skins before blending can also give you a finer texture.
Can I use ready-made pistachio spread in these recipes?
Yes. Ready-made spreads vary in sweetness and thickness, so taste yours before adding extra sugar and adjust the kataifi mixture if needed. Check the label if you want a spread made without dairy.
