Vegan mango cheesecake

Steps

1. In a large mixing bowl, add the cashews and 3 cups of hot water. Let them soak for 2 hours.
2. In a food processor, add almonds + walnuts and process until gritty.
3. Next, add desiccated coconut, salt and dates. Process until sticky (and slightly lumpy).
4. Transfer to a cheesecake pan and press the mixture evenly. Make sure everything is nice and flat.
5. Set a saucepan over medium heat. Add coconut milk and agar agar. Mix well and bring it to a boil.
6. Turn off the heat, let it cool a little and transfer the mixture to a high-speed blender.
7. Now add the drained cashews, sugar, vanilla extract, lemon juice and mango puree. Blend until smooth.
8. Pour this mixture evenly over the base. Then flatten the surface using a spatula.
9. Let it chill (in the fridge) for about 3 hours, or until it's set.
10. Set a saucepan over medium heat. Add water, agar agar, mango puree. Mix well and bring it to a boil.
11. Turn off the heat. Strain the mixture, let it cool and pour it over the cheesecake. Chill for at least an hour.