Optional for smoother texture: Bring a small pot of water to a boil, add pistachios for about 1 minute, drain, then rub with a towel to remove loose skins.

Spread pistachios on a towel and let them dry completely. If they still feel damp, wait longer before blending.

Add pistachios to a food processor and blend, scraping the sides often, until a thick paste forms.

In a microwave-safe bowl or small saucepan, gently warm white chocolate chips with sweetened condensed milk until melted and smooth, stirring until fully combined.

Pour the melted mixture into the food processor with the pistachio paste. Add vanilla and salt. Blend until glossy and smooth.

If the cream is too thick, add neutral oil a little at a time and blend again until it reaches your desired consistency.

Transfer to a clean jar. Cool, then refrigerate to thicken before using.