Heat oil in a pan over medium heat. When hot, add cashews and cook until lightly golden on some edges. 1 to 2 minutes. Add raisins and cook until they puff up. Remove the cashews and raisins and keep aside.
In the same pan, add cardamom, cloves, salt and vermicelli noodles and cook over medium heat until the noodles turn golden. 4 to 7 minutes depending on the noodles used. Rice vermicelli takes longer to roast. Stir occasionally to avoid burning.
Add almond milk and bring to a boil.
Add sugar, vanilla and mix in. Reduce heat to low-medium and continue to cook until the noodles are cooked through. 5 to 7 minutes. Taste and adjust sweet.
Fold in half of the cashews and raisins. If the pudding is not thick, add ground cashew and mix in. Continue to cook for another 3 to 4 minutes or until desired consistency. The Pudding will thicken more once cool.
Garnish with the remaining cashews and raisins. Chill, discard the clove and serve.