Raw cashew nut vegan cheesecake with berries




For the crust

  • 100g mixed nuts (almonds, pistachios) (Lamb brand)
  • 120g toasted oats (Lamb brand)
  • 200g medjool dates, pitted (Natureline)
  • 1 tsp vanilla extract
  • 1 tbsp. coconut oil

For the filling

  • 2 tsp agar powder to thicken
  • 100ml water
  • Few drops pink food colouring
  • 150g raw cashew nuts, soaked in water overnight
  • 240 tin full-fat coconut milk (Celebes)
  • 80g maple syrup
  • 1 tsp vanilla extract
  • 150g frozen berries, defrosted (Emborg)
  • You will also need fresh berries to decorate


To make the crust, blitz together the nuts and oats. Add in the dates, vanilla and coconut oil and continue to blitz to form a sticky crumb. Press the mixture into the base and sides of a 7-8inch spring bottomed cake tin and chill. Meanwhile, place the agar powder, water and a few drops pink food colour into a saucepan and heat gently to melt together. Meanwhile, place all the remaining filling ingredients into a liquidizer and blitz together till smooth. Add in the melted agar mixture and blitz again. Pour the filling over the prepared base, even out and allow to chill for 3 hours to set. To serve, decorate the top with fresh raspberries and leaves.

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