Prep time: 15 mins + chilling time
For the base
- 30g coconut oil, plus extra for greasing
- 100g blanched almonds
- 100g soft pitted dates
- 300g cashew nuts
- 2½ tbsp agave syrup
- 50g coconut oil
- 150ml almond milk
- Zest and juice of 2 lemons
Step 1: Place your cashews in a large bowl, then pour over boiling water and leave to soak for 1 hour. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.
Step 2: Grease a 23cm tart tin with your coconut oil, then press the mixture into the base and before placing it in the fridge to set (this should take around 30 minutes).
Step 3: Drain the cashews and pour into the clean food processor. Add all the remaining ingredients for your cheesecake mixture, keeping about a quarter of the lemon zest serve.
Step 4: Blitz the mixture until smooth, before spooning in onto the base and placing in the fridge to set completely (this should take around 2 hours). Sprinkle over the remaining lemon zest and serve!
Recipe inspired by BBC Good Food