Crust:

• 150 g blanched almonds (or cashews)
• 100 g dried apricots
• ¼ teaspoon sea salt

Filling:

• 150 g soaked cashews
• 150 g vegan cream cheese
• 80 g vegan Greek-style yogurt (or vegan Skyr)
• 30 g coconut oil
• 80 g peach preserves (or apricot preserves/jam)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon vanilla bean paste
• 1 tablespoon brown sugar
• ¼ teaspoon ground cinnamon

Topping:

• 400 g fresh peaches (pits removed)
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch (or ground arrowroot)
• 1 tablespoon lemon juice (freshly squeezed)
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla bean paste