Before making the recipe, add the cashews to a bowl, cover them with water, then allow them to soak in the fridge overnight.
Spray a 9 inch pie pan with coconut oil spray.
To make the cheesecake crust, in a food processor or high powered blender, add the pecans, dates, sea salt, and 1 tbsp of lemon juice. Blend for 1 minute or until the mixture is the consistency of cookie dough.
Add the mixture to the 9 inch pie pan and press it into the pan to form the cheesecake crust.
Place the cashews in a strainer to drain the water, then rinse under the tap.
To make the cheesecake filling, add the cashews, coconut oil, almond milk, honey, sea salt, 1/4 lemon juice, and the lemon zest to the food processor. Blend until the mixture is completely smooth and creamy.
In the pie pan, pour the cheesecake filling over the crust, then cover the pan and place it in the fridge. I allowed it to set overnight, but if you’re preparing it in the morning, give it at least 4 hours to set.