Recipe with Oat Milk

An easy and quick recipe for a dairy-free, egg-free pistachio cream that’s incredibly smooth and creamy. With each spoonful, you’ll experience the delightful combination of creamy texture and the delightful crunch of pistachios.💚

A delight for pistachio lovers!

 

 

1. Blend the pistachios in a small food processor until they are roughly chopped (part of the pistachios will turn into a powdery texture while the rest will be crushed into small pieces).
2. In a saucepan, bring 1 cup (250 ml) of oat milk to a boil.
3. Add ½ cup (100 g) of cashew butter, ¼ cup (40 g) of blended pistachios, and 1 tsp of sweetener.
4. Heat the mixture over very low heat, continuously stirring with a wooden spatula.
5. Once the mixture has slightly thickened (usually 1 to 2 minutes), pour it into ramekins.
6. Once cooled, cover the ramekins with plastic wrap and refrigerate for a few hours.
   Note: If the cream thickens too much, it will become dense and less enjoyable to eat! 😒
7. When serving, sprinkle with crushed pistachios.

 

Bon appétit !💚

Gisou’s Tips and Tricks

• The quantities provided in the recipe yielded the two ramekins shown in the presentation photo. Feel free to double the proportions for a family of four.
• Cashew butter already has a very mild and sweet taste, allowing for a significant reduction in sugar quantity.
• Cashews are the seeds of the cashew tree. They are oil-rich and packed with carbohydrates, calcium, phosphorus, and magnesium.