Add raw cashews to a mixing bowl and cover with boiling water. Let sit for 1 hour uncovered, then thoroughly drain.

Preheat the oven to 350°F. Line an 8-9 inch loaf pan with parchment and set aside.

Add oats, almonds, coconut sugar, and salt to a blender or food processor. Blend on high until it’s a fine meal.

Add 4 tbsp of melted coconut oil, adding more if it’s too dry. Pulse several times to form a loose dough. Add a bit more oil if it crumbles.

Spread mixture evenly in a parchment-lined loaf pan with parchment paper on top. Use a drinking glass, to press down firmly until it’s well packed and evenly distributed. Letting it come up the sides ensures the bottom isn’t too thick.

Bake for 20 minutes, or until the top is brown and the edges are golden brown. Remove from the oven to cool slightly. Reduce heat to 325°F.

Add cashews, coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice to a clean blender. Blend on high until creamy and smooth.

Taste and adjust flavor as needed. Add more lemon juice for acidity, lemon zest for tartness, or maple syrup for sweetness.

Spread filling in an even layer over the pre-baked crust. Tap on the counter to remove air bubbles.

Bake for 50-60 minutes, until the edges are slightly dry and the center jiggles but is not liquid.

Let sit for 10 minutes at room temperature. Cover with plastic wrap and chill for 4 to 6 hours.

To serve, lift out parchment paper and cut it into bars or triangles. (The end pieces may not be as creamy as the center ones.)

Leftovers can be covered and stored for up to 3-4 days in the refrigerator.