Pistachio and Tahini Cream

Nutty, silky, and just a little indulgent, this pistachio and tahini cream brings together rich Middle Eastern flavours and is a great alternative to the shop bought pistachio cream, without the additives and seed oils.

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Ingredient Breakdown

Pistachios – Packed with healthy fats, protein, and antioxidants. Pistachios are one of the only nuts that naturally split open as they ripen, which is why they’re often called “happy nuts.” This natural opening makes them easier to shell and eat.

Tahini – A source of plant-based protein, minerals, and heart-healthy fats. Tahini has been a staple in Middle Eastern cuisine for thousands of years, not just as a hummus base, but also in desserts like halva and in dressings, giving dishes a rich, nutty depth that’s both savoury and sweet.

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Tips for this recipe

Add as a topping to banana breads, cakes, ice cream.

Storage. Keep in an airtight jar in the fridge for up to two weeks.

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Pisatchio and Tahini Cream

Makes: Approx.1cup

Prep Time: 

Make Time: 10 minutes

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Ingredients

1 cup unsalted shelled pistachios

2 tbsp double cream/oat cream (DF)

2 tbsp runny light tahini

2 tbsp maple syrup

1 tsp vanilla essence

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Method

Add the raw pistachios to a high-powered blender and process for 5 minutes. I used a Magimix food processor.

Add the remaining ingredients and continue to process.

Every few minutes or so, open the blender and scrape down the pistachio mixture from the side of the blender.

Keep blending until you get a smooth paste or cream texture. Don't worry it will happen!

Transfer the pistachio cream into a large seal tight jar.