Vegan Biscoff Cheese cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak your cashews overnight

Step 2

Line your round cake tins with baking paper

Step 3

Drain as much water as you can from the cashews and tofu.

Step 4

Blend your biscuits in to powder. Melt the butter (don't add all the butter first maybe 2/3 and see if need more, always better to have your base buttery enough than crumble away) and add it to your biscuits and mix it well in a mixing bowl. Looking for a wet sand texture. Than put in to your lined tins and press it down until you get a firm biscuit base. In to the fridge.

Step 5

Put your cashews, tofu, cacao butter, maple syrup, coconut oil, vanilla in to a powerful blender (Vitamix). Blend it until it's smooth. If it's hard to blend try to add a little bit of water not too much. Add your biscoff paste and blend it until it's well combined.

Step 6

Put the mixture in to the prepared tins and let it sit overnight in the fridge.