Pistachio and Cardamom Rosewater Cream

This pistachio and cardamom rosewater cream is a delicious, refreshing, and healthy treat! It's made with just a few simple ingredients, and it's perfect for any occasion.

This recipe was inspired by my travels to the Middle East, where I was introduced to the delicious flavors of pistachio and cardamom. I wanted to create a recipe that would capture the flavors of the Middle East, but with a modern twist. This cream is the perfect way to do just that. It's creamy, flavorful, and refreshing, and it's sure to please everyone who tries it.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup unsalted pistachios, shelled
• 1/2 cup unsweetened plant-based milk
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon rosewater
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Place the pistachios in a food processor and process until finely ground.
2. Add the plant-based milk, maple syrup, cardamom, rosewater, coconut oil, vanilla extract, and salt to the food processor and process until smooth and creamy.
3. Transfer the cream to a serving bowl and refrigerate for at least 2 hours before serving.
4. Garnish with additional chopped pistachios, if desired.

Why It Works

• The pistachios provide a nutty flavor and a creamy texture.
• The cardamom adds a warm, spicy flavor.
• The rosewater adds a floral flavor.
• The maple syrup provides a natural sweetness.
• The coconut oil helps to make the cream smooth and creamy.
• The vanilla extract adds a touch of flavor.
• The salt helps to balance out the sweetness.