Start by adding 3/4 cup cashews for the filling into a large bowl and cover with water. Leave on the counter and soak at least 2-4 hours or overnight. Alternatively, bring a small pot of water to a boil, add cashews to the pot, and continue to boil for 10 minutes. Drain and rinse cashews.

For the crust, add 1 cup cashews (not the soaked cashews) to a blender. Blitz for 10-20 seconds or until finely ground. Add coconut to blender and blend for 10 seconds to slightly break it down. Transfer mixture into a medium mixing bowl. Add in melted coconut oil, agave, and salt. Stir until well combined. Line a loaf pan with parchment paper and press mixture firmly into the bottom. No need to wash the blender.

For the cheesecake, add soaked cashews, coconut cream, agave, melted coconut oil, lemon zest and juice, vanilla, turmeric, and salt to the blender. Blend for 1-2 minutes until very smooth with no lumps. Pour and spread over crust. Refrigerate at least 3-4 hours or until firm.

Slice into bars. Top with coconut whipped cream and lemon wedges or zest if desired. Enjoy!