Blend the almonds and dates into a sticky crumb and press into a lined springform pan.

Drain the soaked cashews and add to a high-speed blender.

Add the coconut oil, maple syrup, lemon juice, and vanilla.

Blend until completely smooth and creamy, scraping as needed.

Pour the filling over the crust and smooth the top.

Freeze for at least 4 hours until set, then thaw 15 minutes before slicing.