Peel your pistachios (only if using unpeeled pistachios): Place them in a bowl with boiling water and let sit for 2 minutes. Pass the nuts through a colander and run cold water over them. Place the pistachios on a clean kitchen towel and rub them with the towel and the skins should slide off.

Roast the pistachios: Preheat your oven to 160°C (320°F). Place the raw shelled pistachios on a baking sheet and bake for 10 minutes.

Blend: Blend on low speed for a couple of minutes. First, they will turn into a coarse pistachio meal.Scrape down the edges of the blender every so often and continue to blend for 5-7 minutes until it has a runny nut butter consistency.

Melt the chocolate: Add the white chocolate, butter, almond milk, scraped-out seeds from the vanilla pod, and sea salt to a large heat-resistant bowl and place on top of a saucepan with simmering water (known as a bain-marie or water bath). Make sure the water does not touch the bowl but allow the steam to rise up and gently melt the ingredients. Let the ingredients melt gently, stirring often.

Combine: With the motor running, start adding the melted white chocolate mixture to the food processor with the pistachio butter. Add it in 3 parts, letting it fully incorporate into the pistachio butter each time.

Sweeten: Add the powdered sugar and blend again for a couple of minutes until mixed through.

Storage: Transfer the pistachio cream to a storage jar with an airtight lid. It will keep in the fridge for up to 2 weeks. It will continue to set in the fridge.