Vegan Mascarpone Cream:

1. In a food processor, combine the soft tofu, coconut cream, melted vegan butter, caster sugar, and vanilla extract.
2. Blend the ingredients until smooth and creamy. Adjust sweetness to taste, if needed. Refrigerate while you make the other ingredients..

Pistachio Butter:

1. In a food processor, blend the shelled pistachios, melted coconut oil, and a pinch of sea salt until a smooth butter-like consistency is achieved.
2. Add the pistachio butter to the vegan mascarpone cream and use a hand mixer to mix the cream until it becomes fluffy (about 5 minutes).

Espresso Syrup:

1. Brew 2 shots of espresso or prepare 1/2 cup of strong coffee.

Assembly:

1. Dip each ladyfinger into the espresso syrup, ensuring they are soaked but not overly soggy.
2. Layer the soaked ladyfingers at the bottom of a serving dish.
3. Spread a generous layer of the Vegan Mascarpone Cream over the ladyfingers.
4. Drizzle some of the Pistachio Butter over the cream layer.
5. Repeat the layering process until all ingredients are used, finishing with a layer of the Vegan Mascarpone Cream on top.
6. Garnish the top with the processed pistachios for a delightful crunch and added flavor.
7. Refrigerate the Vegan Pistachio Tiramisu for at least 4 hours, allowing the flavors to meld together and the dessert to set.
8. Serve chilled and enjoy this creamy, nutty, and indulgent plant-based dessert!