Place the almonds in a blender (if your blender isn't a powerful one, like my Vitamix, soak your almonds in water for a couple of hours first to soften them)
Cover the almonds in the blender with enough soymilk to cover them by at least half an inch.
Blend until you have a pancake-like batter. You want the almond paste to be slightly grainy, but without any big pieces.
Melt the vegan butter in a skillet, preferably a really well-seasoned cast-iron or non-stick one.
Pour the almond paste into the skillet.
Add the sugar
Over medium-low heat, stir the paste constantly with a ladle to prevent it from sticking to the bottom.
When the paste loses a good deal of its moisture and expresses the fat, turn off the heat. Stir in the cardamom powder.
Pour into a plate or a serving dish.
To garnish, heat the canola oil in a small saucepan.
Add the pumpkin seeds and raisins and stir until they just start to change color.
Pour over the halwa.