Ingredients

The following ingredients have 20 Servings
  • 1 tbsp psyllium husks (for GF version only)
  • 100 g / 1 cup almond flour
  • 125 g / 1 cup GF flour mix (I used this one) or regular all purpose flour
  • 50 g / ¼ cup caster sugar or coconut sugar
  • ½ tsp fine salt
  • 65-75 g / 5-6 tbsp odourless coconut oil or vegan butter, melted
  • 200 g / 1½ cups raw cashews, soaked in boiling water for 30 minutes
  • 120 ml / ½ cup oat milk (or other)
  • zest of 2 lemons + 90 ml / 6 tbsp lemon juice
  • 250 g / 8¾ oz silken tofu
  • 125 g / ¾ cup icing sugar or ground up coconut sugar
  • ½ tsp lemon extract (optional)
  • 2 tsp vanilla paste or vanilla extract
  • a generous pinch of turmeric (for colour)
  • a generous pinch of kala namak (black salt) or regular salt
  • 16 g / 2 tbsp tapioca starch
  • fresh blueberries
  • dollops of vegan meringue or vegan whipped cream

Instruction

  • If making GF version, mix psyllium husks with 30 ml / 2 tbsp of water in a small bowl and set aside to hydrate.
  • Place almond flour, GF or regular flour, sugar and salt in a large mixing bowl. Mix well.
  • Add in melted fat and, if making a GF crust, activated psyllium to the dry ingredients and use a little less fat (I found 5 tbsp of melted coconut oil to be sufficient). Rub them into the dry ingredients with your fingers. The mixture should resemble slightly moist crumb by the end.
  • Grease the baking tin (I used a round 20 cm / 8" springform tin) and line the bottom and the sides with baking paper.
  • Using your hands, spread the crumb on the base of your tin and mould it to the bottom and a little to the side using your fingers. Compress the crust using a flat bottomed glass over a piece of baking paper. Pierce the bottom with a fork in a few places.
  • Bake in a 180° C / 355° F oven for 30 minutes. Allow it to cool.
  • Place drained cashews, oat milk, lemon juice and lemon zest in an upright blender. Blend until the mixture is super smooth and there are no lumps or visible grain.
  • Next, add in the rest of the ingredients and blend until smooth again.
  • Pour the mixture over the pre-baked base. Tap the tin against the workbench a few times to burst any air bubbles in the mixture as they will cause cracks after baking.
  • Bake in a 160° C / 320° F oven for about 40-45 minutes - it's ready when the sides are set, but the middle is still a bit wobbly. Cool completely (overnight is best) before cutting.
  • Decorate with blueberries and dollops of vegan meringue or vegan whipped cream. Once cut, store leftovers in an airtight container, in the fridge for up to 5 days.