Place the almonds in a small saucepan and cover with cold water. Place over the stove on high until the water begins to boil. Allow the almonds to boil for 60 seconds before removing them from the heat. Drain and run under cool water.

When cool enough to touch, gently peel the skin from the outside of the almond using your nails or by rubbing your index finger and thumb together with the almond in between.

Return the peeled almonds and add the cashews back to the saucepan and cover with cold water.

Place the saucepan over high heat. Once the water begins to boil, add a cover and reduce the heat to low and let the nuts simmer for 20 minutes.

Drain the nuts and place them in a food processor or blender.

Begin pulsing on high in 15-second intervals, stopping to scrape the sides in-between times. It will take several minutes of pulsing to turn the nuts into a fine consistency.

When you stop to scrape the sides, if the mixture seems dry, intermittently add a tablespoon of coconut milk until a total of 12 tablespoons are added.

Continue to pulse until the mixture becomes creamy. Then pulse for another 2 minutes. Check for yourself, the texture should be like hummus, smooth with not a lot of grit.

Once the nuts are at or just near the consistency you desire, you can begin to add the additional ingredients.

Add the vanilla and almond extract first and pulse for another 30 seconds.

Then add the powdered sugar, pulse again.

Then add the vegan cream cheese. Pulse again until completely smooth.

Put in your favorite serving dish. Garnish with raw cacao nibs and chopped pistachios. Enjoy!