1. Combine the cashews, lemon juice, coconut oil, nondairy milk, agave nectar, and peanut butter together in a blender and blend until smooth.
2. Line a muffin pan with cupcake liners and place a sandwich cookie in each.
3. Pour the cashew mixture into the cupcake liners, distributing evenly.
4. Freeze for at least 2 hours before serving.
Note: These cupcakes should be kept in the freezer and thawed about 10 minutes before serving.