In a food processor, pulse nuts until fine. Add remaining ingredients and blend until pliable dough is formed. Lay out crust on a9” springform pan. Start by pressing dough on the bottom of the pan until it is spread out evenly. Just cover the bottom part. It is not necessary to get the sides.
Mix cashews and remaining ingredients in a blender until creamy. Pour onto crust and fasten spring. Place Matcha green tea torte in a cold fridge or freezer to speed up the setting of the torte. Allow to set for at least a couple of hours. Cut into 12 pieces and serve.