To prepare the vegan cashew cheesecake grease a 23 cm springform cake tin and line the base with non-stick baking paper.
For the vegan cashew cheesecake base
Put the almonds, salt, coconut and into a food processor and blend until combined.
Add the dates and blend until combined into a sticky mixture.
Press into the base of the tin, cover with foil and freeze for at least 1 hour.
For the vegan cashew cheesecake filling
Put the cashews into a food processor.
Add the coconut oil, lemon juice, maple syrup, water and vanilla seeds.
Blend until smooth and very thick. If the mixture is too thick, add a little more water, one teaspoon at a time.
Pour the cashew mixture over the base and freeze overnight until solid.
Remove from the tin and thaw for 15 minutes before serving the vegan cashew cheesecake.