In a mixing bowl, combine almond flour, maple syrup, and melted coconut oil. Mix until well combined.

Press the mixture into the bottom of a springform pan to form the crust.

In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.

Add blended strawberries to the mixture and blend again until fully incorporated.

Pour the filling over the crust in the springform pan.

Refrigerate for at least 4 hours or until set.