Start by pouring some boiling water over the cashews needed for the filling and let sit for 10 minutes. Alternatively you could use cashews that were soaked over night.
In a dry skillet, lightly toast the nuts ans cashews for the crust. About 3 minutes, careful not to burn. Place the nuts and the rest of the crust ingredients in the high speed blender. Pulse until crumbly. Press into a large baking dish.
Place all the ingredients for the filling, except the zest, in a high speed blender like a Vitamix. Blend until completely smooth. About 3 -5 minutes. Pour filling over crust and place in freezer for 3-4 hours, until solid.
Let sit at room temperature for about 20 minutes before serving so they can soften up. Store any leftovers in the fridge or freeze for longer storage. Don't keep out, after they've softened up, you will want to put them in the fridge.
Keyword coconut, dessert, lemon, no bake, vegan cheesecake