Start by soaking your cashews to create a creamy filling. Either soak them overnight in water or cover them with boiling water and let them sit for 1-2 hours until softened.

In a high-speed blender, combine the silken tofu, your choice of plant-based milk, drained cashews, sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Blend on high until silky smooth.

Once the mixture is smooth, add in the cornstarch. Blend until fully incorporated.

Transfer the mixture to a medium-sized saucepan and place over medium heat. Whisk continuously for 5-7 minutes until hot and bubbly.

Stir in an extra tablespoon of lemon juice before pouring the mixture into your prepared crust. Smooth the top and refrigerate uncovered for at least 3 hours.