I recently discovered pistachio milk, I have experimented with making different nut milks and think pistachio is amazing. Milking nuts is a simple process; first you take a cup of nuts put them into a pressure cooker for a minute, after the minute you let the pressure cooker release naturally. Put the nuts into a blender with 2 cups of water and blend for a minute. Add 2 more cups of water and blend for another 5 to 7 minutes. Filter the liquid through a nut milk bag and cool, I save the pulp for reuse.
To make your nut milk into cream you can add one or two tablespoons of corn starch to a cup of liquid, I however take one or two tablespoons of the pulp and blend it back together, then blend.
I got these cute little mason jars, that I put an egg, a little bit of my heavy pistachio milk, some mushrooms that I sautéd in the pressure cooker, and some cheese because I like cheese but have yet to find my ability to make nut cheese.
I stuck the mason jars into the pressure cooker and set it for 2 minutes, the recipe I was adapting called to manually release the pressure so I did that. The eggs were not yet fully cooked so in they went for another minute and no manual pressure release.
They are good; had 2 for lunch, I may eat one or two for supper.