For the crust:1 cup rolled oats 1/2 cup shredded unsweetened coconut1/4 cup melted coconut oil, or vegetable oil2 tablespoons light brown sugar1/4 teaspoon saltFor the filling:1 cup raw cashews or macadamia nuts, soaked (to prepare: cover nuts with water and soak for 6 to 8 hours, drain before using.)2 cups loosely packed frozen cauliflower, thawed completely1/3 cup melted virgin coconut oil1/4 cup plus 2 Tbsp. lemon juice1 tablespoon vanilla extract4-6 tablespoons maple, or agave, syrup (I used Trader Joe's Maple Agave Syrup Blend)1/4 teaspoon saltFor whipped coconut cream:Half can of coconut cream, or full can of coconut milk, refrigerated overnight, liquid discarded1/4 cup confectioner's (powdered) sugar, more or less to taste1/2 tsp. vanilla extract

Grease a 9-inch pie plate with nonstick spray. Combine rolled oats, coconut, light brown sugar, and salt in a food processor; process until fine crumbs form, drizzle coconut oil over top, pulse until combined. Press dough into prepared pan in an even layer, pressing up along sides.Freeze while preparing the filling.

Drain nuts completely. Combine nuts and filling ingredients in a high powered blender, or food processor; process until completely smooth, adding liquid as needed until the filling is smooth (I started with 4 Tbsp. maple agave syrup, and needed to add 1 more Tbsp. plus 1 Tbsp. water to loosen the filling enough to easily rotate around the blades). Transfer filling to prepared pie crust and freeze until firm, at least 3 hours.(I have only tested this recipe using my high speed Vitamix, I can't be certain you'd achieve a smooth filling using anything less powerful.)

If your kitchen is warm, I recommend freezing your bowl and whisk for 15 minutes before whipping to help the cream stay cold. Spoon only the solidified coconut cream from the can into the mixing bowl, as I used Trader Joe's Coconut Cream which has little liquid, I only used half the can, which yielded enough for my family, you can use the full can if you love whipped cream.Start whipping using the whisk attachment on a stand mixer, hand beaters, or, if you're quick, a regular whisk, and increase the speed to medium, whisk for 30 seconds than add in vanilla extract and powdered sugar to taste. I find sugar brings out the coconut flavor, which complimented this pie, you don't have to add any, or you can use more. Increase the speed to medium high and whisk until cloud-like and fluffy, about two minutes. Again, whip to your preference, soft or firmer peaks. The whipped coconut cream will thicken as it chills, if you make it ahead, you may prefer to whisk again before serving. As you can see, I used the whipped coconut cream as decoration for Pi(e) day and saved the rest for people to serve themselves. After freezing the pie 3 hours, I covered it with plastic wrap, and transferred the pie to my refrigerator, we enjoyed it the next day. If serving from frozen, I'd let it thaw about half an hour at room temperature so the filling is custardy again.Spoon whipped coconut cream over pie before serving, delight in the reactions of your loved ones when you tell them this delicious lemon pie was made using cashews and cauliflower! Happy Pi(e) Day, enjoy! Leftovers can be stored, covered, in the refrigerator for up to three days.