250gcashew nuts raw – boil for 10 mins so super soft or soak overnight
250gvegan cream cheese
Line a 20cm/8 inch spring form cake tin with baking parchment. Into a food processor, add the 200g of cashew nuts for the base and blend until they form a breadcrumb like consistency which will take about a minute or so. Add the pitted dates and the coconut oil and blend until it all comes together into a uniform texture which takes approx another 2-4 minutes depending on your food processor. Remove the blended base ingredients and add to the springform cake tin. Use a spoon and compact it down and level it out so it’s perfectly smooth and levelt.
Clean out the food processor. Drain and rinse the soaked cashew nuts and add to the food processor along with the rest of the cashew cheese filling. Very important you rinse them well as this removes some of the acid from soaking. Blend until it becomes super smooth which will take about 7-10 minutes. You want to be patient and really get it to a super smooth velvety or silky texture. Using a silicone spatula or spoon remove the cashew cheese and add on top of the base layer. Spread out so smooth and place in the fridge to set for a couple of hours.
For the blueberry coulis to serve add 300g of frozen blueberries to a saucepan with 50ml of boiling water and bring to a boil, reduce to a simmer and leave to cook for 10 mins. Add to a blender and blend till smooth. Pour through a sieve till is lovely and fine and super smooth.
Remove your cheese cake from the fridge and decorate with berries and blueberry couli