Soak cashews in waterfor 30 minutes.
In a blender, combine soaked cashews, yogurt, coconut oil, strawberries, water, lemon juice and vanilla. Blend at highest speed until smooth and creamy. You will need to stop the blender and use a rubber spatula to scrape down the sides.
Transfer mixture to an ice cube tray and fill each mold to the top. Place in freezer for 3 to 4 hours, or until frozen in the middle.
Remove from freezer and allow to sit out at room temperature for 30 minutes. Serve immediately, or cover and
refrigerate for up to 2 weeks.