Description
Here is how to make a trendy butter board with a healthier twist for fall…with pistachio butter. Butter boards are all the rage right now, but if your goal is to eat healthier, you’ll want to trade in that butter with a plant-based pistachio butter board.
Ingredients
2 cups Wonderful Pistachios In-Shell No Salt pistachios, shelled (about 1 cup of pistachio kernels)
1/2 cup raw cashews
1 large or 2 small garlic cloves, peeled
1/2 lemon, zested
1/3 cup lemon juice
1/4 cup tahini
1/4 cup Italian parsley leaves
1/4 cup water
1 tablespoon nutritional yeast
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 cup Wonderful Pistachios No Shells Lightly Salted, chopped, for garnish
Instructions
- Place the No Salt pistachios and cashews in a food-safe container and cover with cold water by 2 inches. Put the lid on the container and move it to the refrigerator to soak for a minimum of 12 hours (maximum of 36 hours). Drain nuts and discard the soaking water
- Whir the garlic clove in the food processor until minced. Add the soaked and drained nuts, lemon zest and juice, tahini, parsley, water, nutritional yeast, olive oil, salt, and onion powder. Process until creamy and smooth, scraping down sides.
- Sprinkle with chopped pistachios.
Pistachio butter will keep up to five days in the refrigerator.
Notes
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