A delicious vegan strawberry cheesecake recipe without any dairy or animal product, filled with flavor.
Blend walnuts and salt until you get a fine crumble. Cut dates and add in a few pieces at a time until you get a sticky dough. Line cake tin with baking paper and press dough to the bottom. Place in the freezer.
Drain Cashews and add to blender, add banana, lemon juice, coconut milk, maple syrup, 2tbsp of coconut oil and vanilla. Blend until smooth and creamy.
Take tin from freezer and pour 1/3 of the filling on top of the crust. then add strawberries to blender and 1 tbsp of coconut oil and blend until smooth. Pour strawberry filling on top of first layer and freeze for 4-6 hours.
When set, allow to thaw for 15min before serving. Decorate with strawberries or your favorite toppings, serve and enjoy.