Soak 1 cup of raw cashews in water overnight or pour boiling water over them and let sit for 1–2 hours. Drain thoroughly.

In a high-speed blender, blend 1 block of silken tofu, 1 cup of sweetened plant-based milk, drained cashews, ¾ cup sugar, 2 tablespoons of lemon zest, ¼ cup lemon juice, 1 teaspoon vanilla extract, and a pinch of salt until smooth.

Add 3 tablespoons of cornstarch or agar agar to the blended filling and blend again for 30 seconds.

Pour the mixture into a medium saucepan and heat over medium heat, whisking frequently until it thickens, about 5–7 minutes. Simmer gently for another 2 minutes.

Prepare the crust by crushing cookies or graham crackers and mixing with plant-based butter, press into a 9-inch springform pan.

Once the filling cooled for about 10 minutes, pour it into the crust and refrigerate uncovered for at least 3 hours.

Slice and serve chilled, garnished with fresh berries or a drizzle of chocolate as desired.