This recipe is a little bit of work, but it's well worth the effort!
In food processor -
2 c. walnuts
pinch of salt
dash of cinnamon, to taste
3 c. cashews, soaked for at least 2 hours
1/2 c. agave nectar
1/2 c. lemon juice
2/3 c. coconut oil, room temp. (you can melt a little if you want; if using raw method, place bowl in larger bowl of warm water to soften)
1 t. vanilla
1/4 c. water
Process in food processor until smooth.
I made strawberry sauce to go with mine:
Blend together 1 bag of strawberries, and 1/4 c. agave nectar.
By itself, the "cheesecake" still tastes like cashews, which is fine if you like cashews. I love them, so I don't mind. But with the strawberry topping, it's pretty much divine!