Pistachio Spread by @healthyalie

25 min

16 servings

🥜

300 g

Pistachios

🥛

140 g

Vegan white chocolate

🥛

95 ml

Soy milk

🫗

36 ml

Neutral oil

  1. Preheat

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

  2. Spread
    • unsalted shelled pistachios

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

  3. Roast
    • unsalted shelled pistachios

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

  4. Cool
    • unsalted shelled pistachios

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

  5. Transfer
    • unsalted shelled pistachios

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

  6. Blend
    • unsalted shelled pistachios

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

  7. Blend
    • unsalted shelled pistachios

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

  8. Heat

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

  9. Melt
    • vegan white chocolate
    • soy milk

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

  10. Add
    • vegan white chocolate
    • soy milk
    • neutral oil

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

  11. Blend
    • soy milk
    • neutral oil
    • unsalted shelled pistachios

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

  12. Transfer
    • unsalted shelled pistachios
    • vegan white chocolate
    • soy milk

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

Pistachio Spread by @healthyalie

25 min

16 servings

🥜

300 g

Pistachios

🥛

140 g

Vegan white chocolate

🥛

95 ml

Soy milk

🫗

36 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

Notes

Pistachios (shelled, unsalted), Soy milk (adjust quantity to desired consistency)

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, Food processor

Type

Type

Type Of Dish

Spread, Condiment, Dessert, Breakfast

Occasions

Breakfast, Brunch, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French, Mediterranean

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.)