Line with baking paper the bottom of a springform pan 20 cm (8 inches) in diameter, leaving edges outside the pan about 5 cm wide.
Grease the pan (baking paper and sides) with vegan butter or coconut oil.
Transfer the pistachios to a food processor; Add the salt and grind for a few minutes until you get a sticky mixture.
Sift the flour into a bowl, add the rest of the dry ingredients, and mix.
Mix pistachios, oil, and sugar well in a separate bowl until you get a uniform mixture. Next, add milk or water, vinegar, rose water, vanilla extract, and pistachio extract and mix well.
Add the wet ingredients to the dry ingredients and mix until the mixture is uniform.
Immediately transfer the batter to the greased pan and bake in the center of the oven for 50-55 minutes until a toothpick or wooden skewer stuck in the center of the cake comes out clean and dry.
Remove from the oven and let cool on a wire rack.