Vegan Strawberry Cheesecake

I didn’t appreciate how amazingly versatile the humble cashew nut is until I became vegan. I used to fry them as a tasty addition to stir-frys and occasionally make a cashew nut curry, but that was about it. Nowadays I use them to make everything from milk and cheese to creamy sauces and a range of desserts.

I was inspired to create this cheesecake after my eldest daughter made me a delicious vegan strawberry cheesecake, with a digestive base, as a Mother’s Day treat. It was so mouth wateringly good, I wanted more! So I made my own, but traded the biscuits for a healthier nut base.

If you want a dessert that looks great and indulges your sweet tooth, with none of the guilt, this cake is for you!

To make the base:

Grease the bottom of a 20cm loose bottom cake tin with 1 tsp of virgin coconut oil.

Then put the following ingredients in your vitamix or food processor and thoroughly combine to a sand-like consistency:

1 cup of macademia nuts (preferably soaked in water for 4 hours previously)

1 cup of almonds (again, preferably soaked first)

¾ cup of pitted dates

Spread the mix evenly over the bottom of the cake tin and put in the freezer.

To make the topping:

Put the following ingredients in your vitamix or food processor and pulverise until it forms a really smooth paste:

1 cup of cashew nuts (preferably soaked in water for 4 hours previously)

3 tbsp of virgin coconut oil

1 tbsp of lime juice

½ tsp of vanilla essence

½ cup of agave syrup

Pour this mix into a separate jug or bowl.

Then put the exact same ingredients in your vitamix or food processor, with the addition of 1 cup of strawberries, and pulverise again.

Next:

Take the base out of the freezer.

Pour some of the plain mixture into the middle of the cake tin, on top of the nut base, then pour some of the strawberry mixture on top of that, then some more of the plain mixture, then some more of the strawberry mixture, and keep going in this way until both of the mixtures are finished.

This creates lines of white through the pink cheesecake for an interesting, pretty effect.

If the mixture doesn’t reach the edges, take a cake spatula and carefully level the mix out in a circular motion, starting from the middle.

Put the cake tin back in the freezer for 2 hours, then it’s ready to be served.

Top with fresh strawberries with leaves on top for an appealing burst of colour!