First, soak the cashews. Soaking is how you get them nice and creamy when you blend them. Soaking them overnight in cold water. If you do not have the time, you can add the cashews to a pan of water, bring them to boil, then cover, remove from the heat, and leave for 20 minutes.
For the cookie crust, crush cookies, add to a food processer and pulse. Pour in melted coconut oil, brown sugar, and vanilla extract. Mix it all up well, then press into an 8” springform pan or aluminum pie pan.
For the filling, just add the soaked cashews (drain off the soaking liquid) to a blender with the coconut cream, melted coconut oil, lemon juice, organic sugar, coconut milk, vegan cream cheese, vanilla paste, and salt to a blender and process until smooth. Pour the filling onto the base and spread it out evenly then place in the freezer for 4-6 hours until firm.
To Serve: It is best if served frozen, or let it thaw at room temperature for 30 minutes before serving.
Note: This recipe was created for Rodelle by Rene Ramos, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
