Vegan Pistachio Butter
Creamy and flavorful vegan pistachio butter made with just a few simple ingredients. Perfect for spreading, drizzling, or adding to your favorite recipes!
Equipment
- blender or food processor
Ingredients
- 2 cups raw or roasted unsalted pistachios shelled
- 1-2 tbsp neutral oil (e.g., avocado oil or grapeseed oil) optional, for creaminess
- pinch of salt optional
- 1-2 tsp maple syrup optional, for sweetness
Instructions
- Prepare Pistachios: If using raw pistachios, you can lightly toast them in a dry pan or oven at 350°F (175°C) for 5–7 minutes to enhance their flavor. Let them cool slightly.
- Blend: Add the pistachios to a high-speed blender or food processor. Blend until the pistachios break down into a crumbly texture.
- Scrape and Blend: Stop the blender/processor occasionally to scrape down the sides. Continue blending until the pistachios turn into a creamy butter (this can take 5–10 minutes, depending on your machine).
- Adjust Texture: If the butter is too thick, add 1 tablespoon of neutral oil at a time and blend until smooth.
- Flavor (Optional): Add a pinch of salt for a savory touch or a small amount of maple syrup for sweetness. Blend again until fully incorporated.
- Store: Transfer the pistachio butter to an airtight jar and store it in the refrigerator for up to 2–3 weeks.