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Ingredients

  • 1½ cup Raw Pistachios (shelled)
  • A pinch of Salt
  • 2 tbsp Canola Oil or Vegan butter (optional)
  • 1 tbsp Vegan Double Cream (Optional)
  • 1 tbsp Granulated Sugar (Optional)

Instructions

  • Blanch the pistachios in boiling hot water and peel with your fingers to remove the skin.
  • Transfer the pistachios into a food processor. Add the canola oil or butter, salt and sugar (if using), blend until smooth.
  • For a smooth and creamy pistachio spread, add a tablespoon of plant double cream and blend again until well combined.
  • Transfer into a jar and store in the fridge.

Notes

To blanch the pistachios, Pour the pistachios into a bowl and fill with boiling hot water. Leave to sit for 2 minutes before draining out the water. Transfer onto a kitchen paper to absorb any excess moisture. Peel with your fingers to remove the skin.