Preheat oven to 350 degrees F (175 degrees C).
Soak cashews overnight or boil them for about 15 minutes until they are soft.
Process all pie crust ingredients in a food processor and press the mixture evenly into the bottom of a lined 6-inch pie pan or springform and about 2-3 inches (5 - 7 cm) up to the sides.
Bake in the oven for 18 to 20 minutes, turn off the oven and let the pie crust cool at room temperature.
Meanwhile, blend all cream ingredients in a high-speed blender until smooth and creamy.
Pour the cream onto the crust and put the springform into the freezer for about 45-60 minutes to set.
Transfer all ingredients for the blueberry layer into a small pan, bring to a boil and let simmer on low heat for 3-5 minutes. Let cool.
Pour the blueberry layer onto the cream and enjoy this delicious blueberry cream pie! Store leftovers in the fridge.