Put 3 cups raw cashews in a bowl and cover with water by about 2 inches. Soak at room temperature for at least 8 hours or overnight.

While the cashews soak, make the crust: add 2 cups raw almonds, 1/4 cup sugar-free confectioners sugar, a pinch of sea salt, and 5 Tbsp coconut oil to a food processor. Process until the almonds are chopped into very small pieces and the mixture starts to clump.

If the crust mixture is too dry to press together, add additional coconut oil a little at a time until it holds together like a dough but is not greasy. Stop and scrape the bowl as needed.

Line an 8-inch or 9-inch springform pan with parchment paper. Transfer the crust mixture to the pan and use your hands to press it into an even layer across the bottom.

Drain and rinse the soaked cashews and place them in a high-powered blender. Add 2/3 cup fresh lemon juice, 1 1/3 cups full fat canned coconut milk, 2/3 cup sugar-free confectioners sugar (or more to taste), 1/4 tsp sea salt, and 1 tsp pure vanilla extract.

Blend the filling on high until completely smooth and creamy, stopping to scrape down the sides as needed.

Pour the blended filling over the crust and smooth into an even layer. Tap the pan gently on the counter to release air bubbles.

Freeze the cheesecake for at least 2 hours, or until completely set.

When ready to serve, remove from the freezer and let sit a few minutes (up to 20 minutes if it has been frozen a long time) so it is easier to slice. Slice with a sharp knife and serve.