The New Milks Recipe: Strawberries with Pistachio Cream

Dina Cheney is a writer and recipe developer whose cookbooks include Mug Meals, Meatless All Day, Year-Round Slow Cooker, Williams-Sonoma: New Flavors for Salads, and Tasting Club. She has contributed articles and recipes to Every Day with Rachael Ray, Parents, Fine Cooking, Clean Eating, Prevention.com, Weight Watchers, Coastal Living, The Huffington Post, and more. Dina is also the Dairy-Free Cooking Expert for About.com and creator of the dairy-free resource Web site: TheNewMilks.com. She graduated from The Institute of Culinary Education and Columbia University. Find Dina online at DinaCheney.com and on Instagram (@TheNewMilks), Twitter (@DinaCheney) and Facebook (DinaCheney).

NewMilks_SabraKrock_StrawberrieswithPistachioCream_400This nourishing dessert pairs red strawberries with pale green, luscious pistachio cream. It’s also delicious with almond, hazelnut, or macadamia nut cream; follow the same recipe, just with different nuts. You can also try fresh blueberries or a mixture of berries on top. Make sure to use raw (not roasted) pistachios for a greener, fresher-tasting cream. From The New Milks.

Serves 4

1 cup raw unsalted pistachios
2 tablespoons agave nectar
½ teaspoon almond or vanilla extract
¼ teaspoon kosher salt
1 pint fresh strawberries, hulled and sliced
3 tablespoons finely chopped pistachios
Optional for garnish: 1 teaspoon freshly grated orange zest

Place the nuts in a medium bowl and cover with a couple of inches of water. Soak for 8 hours.

The New Milks

The New Milks

by Dina Cheney

  • Get The New Milks
  • Get The New Milks
  • Get The New Milks
  • Get The New Milks
  • Get The New Milks

Rinse and drain the pistachios (they will have increased in volume to about 1½ cups), and transfer to a high-speed blender. Add 1 cup fresh water, the honey, almond extract, and salt, and puree until smooth, about 1 minute. (You should yield a scant 2 cups pistachio cream.)

Spoon the pistachio cream into 4 small dessert cups or bowls. Arrange the berries on top. Sprinkle with pistachios and, if desired, orange zest. Serve.

Photo by Sabra Krock

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