For the crust: 1 ¾ cup vegan graham crackers or cookie crumbs 2 tablespoons coconut sugar 8 tablespoons melted coconut oil For the cheesecake: 4 cups unsalted cashews 1/4 cup water from soaked cashews 3/4 cup coconut oil 1/4 cup agave nectar 1 vanilla bean, split and seeds scraped out 1 tablespoon vanilla extract 1 tablespoon lemon juice To make the crust Combine all ingredients in a medium bowl. Press into the bottom of a 9 or 10-inch springform pan. Chill until ready to use. To make the cheesecake:
Place the cashews in a medium size bowl and cover with cold water by 2 inches. Cover with plastic wrap and allow the cashews to soak overnight in the refrigerator for at least 8 hours. Drain the cashews, reserving 3/4 cup of the water.
Add the cashews to the bowl of a food processor and begin to puree until very fine; it will look like chunky peanut butter.
With the mixer still running, slowly add the reserved water. Stop the mixer and scrape the cashews down.
Turn the processor back on, slowly add the oil, and then the agave, vanilla bean seeds, vanilla extract, and lemon juice.
Remove from the processor and pour the cheesecake batter over the crust, using an offset spatula to smooth the top.
Place in the refrigerator for at least 6 hours to firm up.
To unmold the cheesecake, gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.