Soak 1 cup of cashews in water for 4 to 6 hours. Drain and rinse thoroughly.

In a blender, combine the soaked cashews, 1 cup almond milk, 1 cup powdered sugar, ¾ cup pistachios, 2 tablespoons pistachio paste, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth and creamy. Chill for 1 hour.

Brew 1 cup strong coffee or espresso and cool it. Optionally stir in 2 tablespoons of amaretto.

Dip the vegan ladyfingers briefly in the cooled coffee mixture and set aside.

In a dish, layer soaked ladyfingers, spread half pistachio cream, then repeat with another layer of ladyfingers and remaining cream.

Cover and refrigerate for at least 3.5 hours or overnight.

Dust with cocoa powder before serving. Optionally sprinkle chopped pistachios on top.