Cover the 2 cups of cashews in water and boil for 15 to 20 minutes, or until the cashews are twice the size of dry ones and soft and puffy.
Drain the water and place in a high-powered blender.
Add the tbsp of melted coconut oil, 3 tbsp lime zest, 1 tbsp orange zest, ½ cup lime juice, 2 tbsp orange juice, 2 to 3 tbsp maple syrup or agave (it depends on how sweet you want this to be), 8 oz vegan cream cheese, and ¼ cup of the coconut milk and begin to blend on a high speed. Slowly add more coconut milk. You may not need all of the coconut milk if the milk is really watery. The filling mixture should be thick and completely smooth. You shouldn’t be able to detect any solid pieces of cashews. If you do, keep blending and add more coconut milk if the filling is too thick to blend well. and continue blending.
Total blend time will be approximately 2 minutes.
Evenly pour the mixture into the spring form pan and gently tap on a hard surface to even it out and remove air bubbles. Cover and refrigerate overnight or for 12 hours.
Once it sets it should be firm to the touch, and easy to slice.Top with lime slices and zest.