To prepare nuts for filling: Place cashews (or macadamias) in a heatproof medium bowl. Cover with boiling water by 1 inch and let soak for 1 hour.Advertisement
Meanwhile, preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.
To prepare crust: Process pecans in a food processor until finely ground. Add oat flour, coconut oil, maple syrup and 1/2 teaspoon salt; pulse until just combined. Firmly press into the bottom of the prepared pan.
Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.
Drain the cashews (or macadamias) and transfer to a blender or food processor. Add tofu, coconut cream, cornstarch, vanilla, sugar, lemon zest, lemon juice and salt. Blend until very smooth. Scrape into the crust. Place the cheesecake on a rimmed baking sheet.
Bake the cheesecake until the edges look very slightly dry and the center appears only slightly jiggly but not liquidy, 50 minutes to 1 hour. Cool on a wire rack until room temperature, about 1 hour. Refrigerate, uncovered, until very cold, at least 3 hours.
To serve, run a sharp knife along the edge to loosen the pan sides and remove.
Ingredient Note: People with celiac disease or gluten sensitivity should use oats and oat products, such as oat flour, that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.
Learn more about how to make this vegan cheesecake.
To make ahead: Refrigerate for up to 3 days.
Equipment: 9-inch springform pan
4 1/2 fat, 1 other carbohydrate, 1/2 starch