Preheat oven to 350 degrees and line a baking sheet with parchment or a silicone mat.
Beat vegan margarine and sugar until light and fluffy.
Add the chopped nuts, flour and salt. Slowly add the flour as you may not need it all.
Bring the soft, but not sticky, dough together on a lightly floured surface and divide into equal portions. You could easily get about 40 of them from this recipe.
Roll each portion into a ball, then a short log and finally, shape into a crescent.
Place the crescents onto your baking sheet and bake for about 15 minutes or until lightly golden around the edges.
Allow to cool on the pan until they have firmed up a bit but are still warm and roll into the powdered sugar.
Allow to cool completely and repeat with another roll in the powdered sugar.
Store in a covered container at room temperature for up to five days.