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

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

In a blender, combine soaked cashews, apple butter, lemon juice, and vanilla extract. Blend until smooth and creamy.

Pour the filling over the crust in the springform pan and spread evenly.

Refrigerate for at least 4 hours or until set.