Place the nuts in a medium bowl and cover with a couple of inches of water. Soak for 8 hours.

Rinse and drain the pistachios (they will have increased in volume to about 1½ cups), and transfer to a high-speed blender. Add 1 cup fresh water, the honey, almond extract, and salt, and puree until smooth, about 1 minute. (You should yield a scant 2 cups pistachio cream.)

Spoon the pistachio cream into 4 small dessert cups or bowls. Arrange the berries on top. Sprinkle with pistachios and, if desired, orange zest. Serve.

Recipe excerpted with permission from The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks, by Dina Cheney