In a large mixing bowl stir together the almond flour, coconut oil, maple syrup, vanilla and salt until well combined.
Transfer this mixture to the parchment-lined baking pan. Flatten then bake for 10 minutes.
Add soaked cashews, coconut cream, maple syrup, lemon zest, lemon juice, arrowroot starch, vanilla, salt and turmeric to a high speed blender.
Pour overtop the cooled pie crust and place the baking pan on a flat surface in your freezer. Allow to freeze for four hours before slicing and enjoying.