If using raw pistachios, spread them on a baking sheet and roast at 350°F for 8-10 minutes until fragrant and lightly golden. Let the pistachios cool for 5 minutes, then rub them gently in a clean kitchen towel to remove any loose skins.

Add the pistachios to your food processor and blend on high for 1-2 minutes. Scrape down the sides of the bowl with a spatula every 30 seconds to ensure even processing.

Once the pistachios form a thick paste, add the powdered sugar and salt. Process for another minute until well combined.

Drizzle in the neutral oil while the processor is running. Process for another 1-2 minutes, scraping down the sides as needed.

Add the vanilla extract if using, plus 2 tablespoons of milk or cream for a looser, more spreadable texture. Pulse to combine thoroughly. Add the third tablespoon of liquid only if you want an even thinner consistency.

Taste the pistachio cream and adjust sweetness or salt as needed. If the texture is too thick, add more liquid one teaspoon at a time.

Process the mixture one final time for 2-3 minutes until completely smooth and creamy. Scrape down the sides one last time to incorporate everything.

Transfer the pistachio cream to a clean glass jar using a spatula. Press a piece of plastic wrap directly onto the surface before sealing to prevent oxidation and color loss. The cream will firm up slightly in the refrigerator, reaching its perfect spreadable consistency after a few hours.