You'll Never Guess What This Vegan Cheesecake Uses to Get So Creamy

For the Crust:

1. Place all ingredients in a food processor and pulse until coarse in consistency.
2. Take out and place in a clean bowl.
3. Weight up the crust to 50g and place in desired moulds.
4. Gently press using clean fingers or metal spoon, making sure to press to the edges (so the filling will not leak in the gaps).
5. Chill for 30 minutes while you prepare the filling.

For the Filling:

1. Place the cashew nuts in water and allow to soak overnight, strain and wash, and allow to drain for 5 minutes.
2. Place all ingredients excluding the pistachio butter in a food processor and blend until smooth and glossy.
3. When ready, pour in a bowl.
4. Take out the set crust base and pour in 50g of the cashew mixture in each mould.
5. Place in the freezer to set.
6. Mean while, with the rest of the cashew mixture place the pistachio butter and whisk until fully combined.
7. When the cheesecake is set, pour over 30g of the mixture, and place in the freezer to set again.
8. To serve, a take out of the freezer 1 hour before eating, garnish with chopped pistachios.