Preheat your oven to 350F.
Grease a rectangular baking tin (25cm).
Finely grind the pistachios and combine them with the flour, baking powder, sugar and salt.
In your blender combine the spinach with the milk and oil until it looks like a smoothie.
Add the wet mixture to the dry one and fold gently until well combined.
Carefully add the apple vinegar.
Transfer the batter into the prepared tin
Bake in the oven for 35-40 minutes or until a toothpick comes out clean.
Allow the loaf to fully cool down before spreading the glaze.
For the glaze I simply combined vegan cream cheese with powdered sugar and sprinkled some pistachios on top.