In a large mixing bowl, beat the softened vegan butter and powdered sugar together for 1–2 minutes until smooth and creamy. Mix in the vanilla extract and orange zest.

Add the flour and salt, mixing on low speed just until a soft, cohesive dough forms. Fold in the chopped cranberries and pistachios until evenly distributed. Avoid overmixing.

Divide the dough in half and shape each portion into a log approximately 1½–2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, until firm.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a sharp knife, slice the chilled dough into rounds approximately ¼-inch thick. Arrange them about 1 inch apart.

Bake for 14–17 minutes, until the edges are just beginning to turn lightly golden. The centers should remain pale.

Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack. They'll firm up as they cool