Preheat oven to 350 degrees. Grease a large casserole dish with vegan butter or olive oil.
Finely process the walnuts in a blender or food processor. Toss them with the cinnamon.
Melt your butter. I use a microwave for about 30-60 seconds.
Start your layering. Add a few sheets of phyllo, followed by brushing the top layer with butter - about 3 Tbsp of melted butter at a time. Add a layer of nuts, then repeat the phyllo dough. I did 2-4 sheets, then another layer of nuts. Repeat until all the nuts and butter has been used up, then top with the remaining phyllo dough. I then did a drizzle of olive oil right over top.
Bake the balkava for 50 minutes at 350 degrees.
While the baklava is baking, prepare the syrup. In a small pot, bring the sugar, maple syrup and water to a boil. Reduce heat to a simmer and stir until the sugar is dissolved. Stir in the vanilla and zest. Allow to simmer for about 15 minutes.
Remove baked baklava from oven. Slice with a sharp knife into pieces. I did diagonal diamonds, but squares work too.
Pour the lemon juice over top. (This is my own little step that isn't in traditional recipes, but I like that extra burst of citrus.)Pour the simmered sugar mixture over top - distributed evenly across the top layer of phyllo, allowing the sugar to saturate the top and inside layers of the baklava.
Sprinkle the chopped pistachio over top.
Allow to cool for a few minutes before serving. Store at room temperature for up to a day, otherwise, store in the fridge.