Step 1

Soak your cashews - Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 20-30 minutes.

Step 2

Prepare pan and oven - Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

Step 3

Meanwhile, make the crust - Add the almonds, oats and salt to a high powered blender (or food processor) and pulse/blend until it looks like crumbs. Stop the blender and add the maple syrup and melted coconut oil. Pulse a few more times until a dough forms. It should be moist enough that it doesn't feel dry and crumbly between your fingers. If needed, add a little more maple syrup or coconut oil until it comes together. Transfer to the prepared pan and press evenly into the base and up the sides a bit. Bake for 15 minutes until lightly golden. Remove from oven and set aside.

Step 4

Make the cheesecake filling - Drain the cashews and discard the soaking water. Add to a high powered blender, along with the coconut cream or dairy free yogurt, maple syrup, lemon juice and vanilla extract. Blend until smooth.

Step 5

Bake the cheesecake - Pour the cheesecake batter into the pan with the crust and bake for 50 minutes until the top of the cake starts to get golden brown. It will still be jiggly somewhat, but will firm up as it cools.

Step 6

Chill before serving - Let the cheesecake cool for about 30 minutes at room temperature, then transfer to the refrigerator for at least 6 hours, preferably overnight.

Step 7

Serve - Once the cheesecake has chilled and is firm, slice, serve and enjoy! Consider topping with vegan salted caramel, the strawberry sauce from this strawberry cheesecake recipe, chocolate ganache or simply fresh fruit and vegan whipped cream.