Lightly grease an 8x8 inch baking dish or a loaf pan and line with parchment paper, leaving an overhang on two sides to easily lift the fudge out later.
In a double boiler or a heavy-bottomed saucepan over very low heat, melt the vegan margarine, cocoa powder, soy cream, vanilla, and peanut butter.
Stir continuously until smooth and fully combined.
Remove the pan from the heat. Gradually add the sifted powdered sugar, about one cup at a time, stirring until the mixture is smooth, thick, and glossy.
Quickly stir in the finely chopped nuts until they are evenly distributed.
Immediately pour the fudge mixture into your prepared pan, using a spatula to spread it into an even layer.
Chill in the refrigerator for at least 2 hours, or until completely firm.
Once set, use the parchment paper overhang to lift the fudge from the pan and cut it into 24 1-inch squares.
