Vegan No-Bake Cheesecake

Ingredients

For 12 portions

• 🍪 250g digestive biscuit
• 🧈 90g plant-based spread
• 🌰 300g cashews
• 🥥 200ml coconut cream
• 🏺 80ml coconut oil
• 🍯 120ml maple syrup
• 🍋 4 Tbsp lemon juice
• 🥄 2 Tsp vanilla extract
• 🧂 1 pinch salt
• 🍓 300g strawberries

Method

1. Put the cashews in a bowl, cover with cold water and soak for at least 4 hours, or overnight. In a hurry, cover them with boiling water for 30 minutes instead.
2. Line the base of a 20 cm springform tin with baking paper.
3. Check the biscuits are vegan: many supermarket digestives are, but some contain milk. Crush them into fine crumbs, mix with the melted plant-based butter and press firmly into the base of the tin. Chill while you make the filling.
4. Drain and rinse the cashews. Put them in a blender with the coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla and salt.
5. Blend for 2–3 minutes, scraping down the sides, until completely smooth and silky, with no grit left. Taste: it should be sweet and clearly tangy. Add a little more lemon if needed.
6. Pour the filling over the base, smooth the top and tap the tin on the worktop to release air bubbles.
7. Cover and chill for at least 6 hours, or overnight, until firm. The coconut oil sets it. For a quicker set, freeze it for 3 hours, then move it to the fridge for an hour before serving.
8. Run a warm knife around the edge, release the tin and serve in slices, topped with the halved strawberries. Keep it in the fridge.