MANGO & CASHEW ‘CHEESE’ CAKE

This is my fresh and light plant-based ‘cheese’ cake. The ‘cheese’ layer is made by blending cashew nuts with coconut cream and coconut yoghurt. It is so easy and family-friendly. Serves 10 Cals: 346 Carbs: 30.9g Protein: 7.9g Fat: 21.1g

For the biscuit base

200g (7oz) fruity vegan oat biscuits

3tbsp mixed nut butter

For the cashew ‘cheese’ layer

200g (7oz) cashews, soaked in water for 30 minutes then drained and rinsed

200ml (7fl oz) coconut milk

400g (14oz) plain coconut yoghurt

1tbsp coconut cream

3tbsp golden syrup

Juice of 1 lime

A pinch of sea salt

For the fresh mango compote

2 mangos, peeled, stoned and diced into 0.5cm cubes 4tbsp golden syrup

To garnish

Zest and juice of 1 lime

To make the biscuit base, crush the biscuits in a food processor. Add the nut butter and process until well combined. Transfer the mixture to a bowl and set aside. Clean the food processor.

Place all the cashew ‘cheese’ layer ingredients in the clean food processor and blend until smooth.

Line the base of a 26cm round glass cheesecake dish with the biscuit base mixture and press into place. Pour the cashew ‘cheese’ mixture over. Cover and refrigerate for 30 minutes.

Meanwhile, make the mango compote. Place the mango and golden syrup in a shallow frying pan over a medium heat. Stir gently to combine. Cook for 2-3 minutes, until the mango has softened and the mixture is slightly sticky. Take the pan off the heat and let it cool for 30 minutes.

To assemble, remove the dish from the refrigerator and top with the cooled mango compote. Just before you are ready to serve, garnish the mango ‘cheese’ cake with the lime zest and juice. Serve and enjoy!