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 springform and about 2-3 inches (5 - 7.5 cm) up the sides
Bake in the oven for 18 to 20 minutes, turn off the oven and let the pie crust cool
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
*You can use any nuts/seeds of choice, e.g. peanuts, hazelnuts, macadamia nuts, sunflower seeds etc.
**Please read the blog post if you need a substitute for tofu.