Add the pistachios to a container and add in the 2 cups of water. Water should cover the pistachios completely. Place a lid over the container and place it in the fridge overnight for at least 6 hours to ideally 12 hours.

The next day, uncover the pistachios and discard the water they were soaking in.

Add the soaked pistachios to a blender along with 3 cups of water and a couple of pinches of salt.

Blend the pistachios, salt, and water in a high-powered blender turned on high for a minute or until the pistachios are well blended and the liquid is creamy and pale green.

Add in the almond extract, vanilla extract, and cardamom and blend for 5 seconds.

Turn off the blender and strain the pistachio milk. You could use a strainer. Or, place a cheesecloth over a large glass container and stir batches of the blended pistachio milk through it. Or, you could use a cheesecloth and gather it up between pouring’s and squeeze the pistachio milk through it.

Once strainer, place pistachio milk in an airtight glass bottle and store in the refrigerator.