Approx 1 hour mins | Serves 8
For the Base
1 pack of biscuits
50 g of vegan butter
4 tbs of agave nectar
For the Filling
250 g of soaked cashew nuts
50 g of sugar
1 tbs of vanilla extract
Juice of 1 lemon
For the Strawberry Sauce
A punnet of strawberries
20 g of sugar
2 tbs of balsamic vinegar
Soak your cashew nuts in cold water overnight (if possible).
For the cheesecake base, crush a whole pack of shop bought biscuits (make sure they’re vegan – for this recipe I used original Hobnob biscuits).
Get a large saucepan and slowly heat 50 grams of vegan butter on a low heat, stirring frequently to avoid burning.
Once melted, mix your crushed biscuit mixture into the pan a little bit at a time. Take off the heat and add your agave nectar, gently stir and press the mixture into a circular baking tin lined with more vegan butter. Chill in the fridge for 30 minutes.
Meanwhile, drain your soaked cashew nuts, blend them in a blender along with 50 grams of sugar, 1 tablespoon of vanilla extract (check the vanilla extract is vegan) and the juice of one lemon. Add water until you get a creamy mixture that still holds well together. Transfer to a mixing bowl and do taste check your mixture, adding more vanilla or sweetness as necessary for your personal taste preference. Refrigerate.
For your strawberry sauce, wash and slice a punnet of strawberries, dis-guarding the leaves, then add to a saucepan along with 2 tablespoons of balsamic vinegar, and 20 grams of sugar. Cook on a low heat until fully broken down and resembling a mixture runnier than jam. Add water if needed. Leave to cool in the pan whilst you assemble your cheesecake.
Spoon your vanilla cashew cream filling onto the chilled biscuit base, add your cooled strawberry jam sauce on top and serve.