Vegan Raspberry Cheesecake

Method

1. In a medium bowl, combine almonds, lemon zest, and 2tbsp maple syrup and mix well. Press the crust mixture into a cake pan until you get an even layer. Refrigerate for 30 minutes.
2. In a food processor blend raspberries until puree consistency. Pass the puree raspberries through a sieve to remove any seeds. Blend the soaked and drained cashews in a food processor until completely smooth. Add the raspberry puree and maple syrup to the cashew cream and blend until combined.
3. Transfer the raspberry cashew cream onto the almond crust and smooth out the top. Place in a freezer overnight to set.