pistachio spread
Makes: 1 8oz jar Prep: 10 minutes Cook: 50 minutes
gluten free, dairy free
Ingredients
2 cups raw shelled pistachios
1 1/2 cups almond milk
2/3 cup raw, cane sugar
3/4 teaspoon ground cardamom
Half teaspoon vanilla extract
Place the pistachios in a food processor and grind into a fine meal.
In a small sauce pan combine the ground pistachios meal, almond milk, sugar, cardamom, and vanilla. Bring to a simmer over medium low heat. Turn heat to the low and continue to simmer, stirring frequently with a wooden spatula. The liquid will gradually evaporate, and the mixture will thicken into a sticky, fudge like consistency, stir every few minutes to prevent burning and clumping. Cooking is complete when the mixture starts to form a single, thick mass, and pulls away from the bottom of the pan. This will take about 30-40 minutes.
Transfer the spread into an 8 ounce glass jar cover and refrigerate for at least two hours.
Spread on your favorite bread eat with fruit or by the spoonful. Enjoy.