Happily there are food products out there that are coincidentally suitable for vegans. Some of the plainer biscuits on the market fall into this category such as Ginger Nut and some Digestives. A traditional cheesecake will use digestive biscuits in the base but for this recipe I prefer Ginger Nuts. The base for this cake may also be made with ground almonds insead of biscuits if you are on a raw vegan diet.
Cashews 200g (Covered just to the top in boiling water and soaked for 2 hrs)
Tin of Coconut Milk (chilled)
Agar agar flakes
Lemons and Limes
Ginger Nut Biscuits
Crush half a pack of Ginger Nut Biscuits with a rolling pin or in a blender. Add 150g of finely chopped dates and use 2 table spoons of Margarine to bind together. Press the mixture into a lined 9inch spring form tin and put in the freezer.
For the filling, blend the soaked Cashew until they are a smooth paste. Open the chilled Coconut Milk, the cream will have risen to the top. Scoop off the cream and blend into the Cashews.
Put the rest of the milk into a saucepan with 1 tablespoon of Agar Agar and bring to the boil. When boiling, simmer fr 3 mins and then add to the cashew mixture.
Add the Juice and Zest of 2 Lemons and 2 Limes into the filling and mix well.
Pour the filling onto the base and put in the fridge for 4 hrs or the freezer for 45 mins checking until it is set.
To decorate top with Lemon and Lime zest. You can take a couple of spoons of jam and add some boiling water to loosen it up as a sauce for the cheesecake.