1 14oz (400ml) Can Coconut Cream (Chilled in the fridge overnight)*
1 cup (150g) Raw Cashews (I used honey roasted peanuts instead)
2 Tubs (8oz each) Dairy-Free Cream Cheese (We used Tofutti)
1 and 2/3 cups (330g) Caster Sugar (Superfine Sugar)*
1/2 cup (64g) Cornstarch (I reccomend 1/3 cup instead)
5 Tbsp Lemon Juice ** important**
1 tsp Vanilla Extract
Zest of 1 Lemon (~2 Tbsp)
For the Topping (Optional):
6 Golden Oreos (Crushed) or homemade berry sauce
For A Berry Good Sauce:
1 cup of your choice of berries, fresh or frozen
1 cup of sugar
2-3 tbsp of lemon juice
Preheat the oven to 320°F (160°C).
Add the oreo cookies to the blender and process into crumbs. Melt the vegan butter and add to the blender, blending until all the crumbs are coated. Spray a 9-inch round baking dish and then press your oreo crust down into an even layer. Set aside while you prepare your filling.
Blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.
Add the two tubs of dairy-free cream cheese to a separate bowl, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract and blend or mix by hand.
Add the coconut cream and cashew mix along with some lemon zest to the cream cheese mix and mix in by hand
Pour the filling over the crust and smooth down.
Bake for 60 minutes. When it’s finished baking it will be a little jiggly in the middle.
Move to the fridge until chilled through. It’s ideal if you can leave it overnight.
When it’s completely chilled, add the topping or berry sauce and serve!
Instructions For Sauce:
Add all the items together in a saucepan on medium low heat, stir well
Once the juices begin to appear, continue stirring to coat the remaining fruit and encourage more juicing
Turn up to medium high and bring the mixture to a gentle boil