Begin by draining and rinsing 1 cup of soaked cashews, placed in water for at least 4 hours. In a high-speed blender, combine cashews with ½ cup of almond milk, ½ cup of powdered sugar, ½ cup of pistachios, 2 tablespoons of pistachio paste, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until a smooth, creamy texture forms, about 2-3 minutes.

Transfer the smooth pistachio cream to a mixing bowl and cover tightly with plastic wrap. Refrigerate for at least 1 hour.

While the cream chills, brew a robust cup of coffee or espresso—aim for about 1 cup. If using amaretto, mix in 2 tablespoons now.

Quickly dip each vegan ladyfinger into the cooled coffee, ensuring they only soak for a second. Layer the soaked ladyfingers in the bottom of your serving dish.

Spread half of the prepared pistachio cream evenly over the ladyfingers, then add another layer of dipped ladyfingers followed by the remaining pistachio cream.

Cover the assembled dessert and refrigerate for at least 3.5 hours or overnight.

Once set, dust the top with cocoa powder and garnish with chopped pistachios before serving.