Combine cashews, 1 1/4 cups + 2 tablespoons coconut-almond milk, lemon juice, dates, and salt in a blender. Mix remaining 1/4 cup milk with chia seeds and ground flaxseeds in a separate bowl. Let both mixtures sit for 10 minutes.

Add the chia seed mixture to the blender with the cashew mixture. Blend on high speed for at least five minutes, scraping down sides, until very smooth.

Pour the cashew yogurt into two bowls and chill in the refrigerator until ready to serve.

To make the granola: Melt coconut oil in a skillet over medium heat. Add oats and pistachios, toasting until fragrant and lightly browned, stirring often for about 4 minutes.

Lower the heat, then stir in the salt, maple syrup, vanilla extract, and matcha powder until well combined. Cook for another 3-5 minutes, stirring constantly.

Remove the granola from heat and spread it out on parchment paper to cool completely for a crispy texture.

To serve, top the chilled cashew yogurt with the cooled matcha granola and fresh fruits.