Soak the cashews in boiling water for 1 hour, then drain.

Preheat the oven to 350ºF (175ºC).

Prepare the crust: In a food processor, add all of the ingredients except for the coconut oil and pulse to combine. Pour in the coconut oil with the motor running, adding more as needed until the crust comes together and is slightly moist so that it sticks together when you press it with your fingers.

Lightly grease a rectangular (14”x4”) tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with coconut oil or cooking spray. Press the crust mixture into the sides of the tart pan and then move onto the bottom of the pan, smoothing out with your fingers or a flat-bottomed glass. Place the tart pan on a baking sheet and bake in the preheated oven until it is golden-brown, about 22-25 minutes. Cool completely before adding the filling.

To make the cream filling: Drain the soaked cashews and add them to the food processor. Add the tofu, lemon zest, lemon juice, agave nectar, salt, and vanilla, and blend until smooth and creamy, scraping down the sides as needed.

Stir together the arrowroot and the almond milk to make a slurry. Add the slurry to the cream filling and blend to combine.

Pour a little less than half of the cream filling into the tart shell, using a rubber spatula to smooth out the surface. Place the tart in the freezer to set, about 45 minutes. Refrigerate the remaining cream filling in the meantime.

After the tart has set, top the cream filling with a layer of the sliced strawberries. Pour the remaining cream filling on top of the strawberries and top with the remaining strawberries. Chill the tart (either in the fridge or the freezer, depending on your desired texture – see notes above) until it is firm enough to slice, at least 2 hours, or overnight.