Lightly grease a 9-inch springform pan or tart pan.

In a small bowl combine almond meal, powdered sugar and evoo. Mix until thoroughly combined. Press into serving dish and refrigerate until ready to fill.

In a blender, add drained cashews along with lemon juice, olive oil, yogurt and maple syrup. Process until smooth. Taste and adjust sweetener to taste.

Pour filling into prepared base, tap to release any air bubbles, then cover with plastic wrap and refrigerate to set, at least 2 hours.

Before serving top with sliced or whole strawberries.