Eddie Garza’s recipe for vegan Matcha Cheesecake

For the crust:

3/4 cup rolled oats
3/4 cup hulled pumpkin seeds
1/4 cup sugar
1/4 teaspoon salt
1/4 cup vegan butter. melted

For the filling:

1 cup raw cashews, soaked
1 (8-ounce) package vegan cream cheese
8 ounces coconut cream
3/4 cup agave nectar
1 teaspoon raw coconut oil
2 teaspoons vanilla extract
1 tablespoon arrowroot starch
1 tablespoon lemon juice
1 tablespoon matcha powder
Pinch of salt