Pistachio Spread by @healthyalie

25 min
Medium

1 serving

💚

250 g

Pistachios

🤍

120 g

Vegan White Chocolate

🥛

80 ml

Soy Milk

🫗

30 ml

Neutral Oil

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C (320°F).

  2. Step 2/12

    Spread the 250 g unsalted shelled pistachios in an even layer on the baking sheet.

    unsalted shelled pistachios
    🍪baking sheet

  3. Step 3/12

    Roast the pistachios for 10 minutes, until lightly golden and fragrant.

    unsalted shelled pistachios
    🍪baking sheet

  4. Step 4/12

    Let the roasted pistachios cool for a few minutes until warm but safe to handle.

    unsalted shelled pistachios
    🍪baking sheet

  5. Step 5/12

    Transfer the warm pistachios to the high-powered food processor.

    unsalted shelled pistachios

  6. Step 6/12

    Blend for several minutes, stopping regularly to scrape down the sides with the silicone spatula.

    unsalted shelled pistachios
    🥄silicone spatula

  7. Step 7/12

    Continue blending until the pistachios change from powder to paste and become a smooth pistachio butter.

    unsalted shelled pistachios

  8. Step 8/12

    Heat a small amount of water in the saucepan and set the heatproof bowl over it without letting the bowl touch the water.

    🍲saucepan
    🥣heatproof bowl

  9. Step 9/12

    Melt the 120 g vegan white chocolate with the 80 ml soy milk, stirring until smooth.

    vegan white chocolate
    soy milk
    🍲saucepan
    🥣heatproof bowl
    🥄silicone spatula

  10. Step 10/12

    Add the melted white chocolate mixture and 30 ml neutral oil to the pistachio butter.

    vegan white chocolate
    soy milk
    neutral oil
    unsalted shelled pistachios

  11. Step 11/12

    Blend until completely smooth and spreadable, adding a small additional amount of soy milk only if a looser consistency is desired.

    soy milk
    neutral oil
    unsalted shelled pistachios
    vegan white chocolate
    🥄silicone spatula

  12. Step 12/12

    Transfer the spread to a clean airtight glass jar and refrigerate before serving.

    unsalted shelled pistachios
    vegan white chocolate
    soy milk
    neutral oil
    🫙glass jar with lid
    🥄silicone spatula

Composition

Ingredients

Types

Chocolate, Sweeteners, Plant-based dairy alternative, Oil

Ingredients

Pistachios, Vegan white chocolate, Soy milk, Neutral oil

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Gluten-free, Plant-based

Calories

190 kcal

Macro nutrients

Protein: 4.3g, Carbohydrates: 14.5g, Sugars: 12.1g, Fat: 14.2g, Saturated fat: 3.2g, Fiber: 1.8g, Sodium: 25mg

Nutritional Information

Minerals

Potassium: 190mg, Phosphorus: 130mg, Magnesium: 35mg, Iron: 1.1mg, Calcium: 30mg

Vitamins

Vitamin B6: 0.2mg, Vitamin E: 1.3mg, Thiamin: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

baking sheet, silicone spatula, heatproof bowl, saucepan, glass jar with lid

Appliances

oven, high-powered food processor

Type

Type

Type Of Dish

Spread, Condiment, Dessert

Occasions

Breakfast, Brunch, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French-inspired, Mediterranean-inspired

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Creamy, Spreadable, Velvety, Thick

Flavors

Nutty, Sweet, Roasted, Rich, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not store at room temperature because the spread contains soy milk.,Leave out only for 15 to 20 minutes before serving to soften.), fridge : 14400 min (Store in a clean airtight glass jar.,Keep refrigerated at 4°C (40°F) or below.,Use within 10 days.,Use a clean, dry spoon each time.), freezer : 43200 min (Freeze in a freezer-safe airtight container with headspace.,Thaw overnight in the refrigerator.,Stir or blend briefly after thawing if separation occurs.)