Ingredients:

• 3 1/2 Cups soaked raw cashews (soaked for at least 8 hours), drain the soaking water
• 3/4 Cup non-dairy milk, + more as needed
• 1/4 Cup raw date syrup
• 4 limes, zested & juiced
• Pinch of sea salt
• Crust:
  • 2 cups raw pecans
  • 1 Cup medijool dates, pitted
  • 1 teaspoon sea salt

Directions:

1. In your blender, combine your soaked cashews, non-dairy milk, date syrup, lime juice & zest, sea salt, and blend until smooth.  If your blender is having a little trouble blending the cashews, add 1 Tablespoon of non-dairy milk at a time until your mixture is smooth.  Taste a bit of the batter and adjust any seasonings as necessary
2. To prepare your crust, add all ingredients to your food processor and pulse until the filling sticks together when pressed between your fingers.  Grease a 9-inch (or individual) spring-form pan and press your crust to the bottom.
3. Carefully pour the cheesecake batter into your spring-form pan.  Chill in your refrigerator for at least 8 hours (the longer your cheesecake cools the firmer the cashew creme will become).

4. Enjoy eating whole!