Low Sodium Homemade Pistachio Butter
Elevate your spreads with this Low Sodium Homemade Pistachio Butter, a creamy, nutrient-packed alternative that’s irresistibly good and heart-healthy. Made with just a handful of simple ingredients like unsalted pistachios, a hint of raw honey, and a splash of vanilla extract, this recipe is completely customizable to your taste while staying low in sodium. Toasting the pistachios beforehand enhances their natural nuttiness, and a high-speed blender transforms them into a rich, velvety butter with the help of a touch of vegetable oil. Perfect for spreading on toast, drizzling over oatmeal, or blending into smoothies, this 15-minute, small-batch recipe ensures you're enjoying a wholesome and preservative-free treat. Plus, it’s easy to store for up to three weeks, making it a convenient, flavorful addition to your pantry! Keywords: low sodium pistachio butter, homemade nut butter, healthy recipes.
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Recipe Information
Ingredients
- 2 cups Unsalted pistachios, shelled
- 1 tablespoon Raw honey (optional)
- 1 tablespoon Vegetable oil (such as grapeseed or canola)
- 0.5 teaspoon Vanilla extract (optional)
Instructions
Preheat your oven to 350°F (175°C).
Spread the unsalted pistachios evenly on a baking sheet. Toast them in the preheated oven for about 5 minutes. This will enhance their natural flavor and make them easier to process.
Remove the pistachios from the oven and allow them to cool slightly for about 5 minutes.
Place the toasted pistachios into a high-speed food processor or blender.
Process the pistachios for about 2-3 minutes until they begin to form a paste-like consistency.
Pause and scrape down the sides of the processor with a spatula to ensure even blending.
Continue processing, adding the vegetable oil gradually to help the pistachios break down further until the mixture becomes smooth and creamy. This may take an additional 2-3 minutes.
If you prefer a touch of sweetness, add the raw honey and vanilla extract at this stage and blend for another minute to combine thoroughly.
Taste the pistachio butter and adjust the sweetness according to your preference, but remember to keep it low sodium by not adding any salt.
Transfer the pistachio butter into an airtight container or jar. It can be stored in the refrigerator for up to 2-3 weeks.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 33.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2334 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
