*The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
Grease a 7-inch springform pan and set aside.
In a high powered blender or food processor, make the crust. Add the pecans, dates, salt, and lemon juice to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Press into bottom of springform pan and place in the fridge while you make the cheesecake.
Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, almond milk, honey, salt, lemon zest and juice.
Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7. Once completely smooth, pour over crust and refrigerate until firm, about 4 hours. It can also be kept in the freezer, but will need to thaw a little before serving.
Cover and store in the fridge.