Cashew Cheesecake

Name: Cashew Cheesecake
Ingredients: 3/4 cup almonds (118g); 8 - 12 medjool dates, pitted; 1/4 cup coconut, preferably toasted (14g); 2 teaspoon vegan butter or coconut oil (10mL); 1 splash vanilla; 1 pinch sea salt; 2 cup raw & unsalted cashews, soaked overnight then drained & rinsed (300g); 1/2 cup coconut milk (118mL); 1/3 cup hunny, maple syrup or agave (79mL); 1/4 cup coconut oil (59mL); 1 - 2 tablespoon lemon juice (15-30mL); 2 teaspoon vanilla (10mL); 2 tablespoon vegan butter, melted (28g); 1-3 teaspoon shiro or white miso, optional; Tangy Cranberry Sauce (if you’re making the cranberry variation)