In a large mixing bowl, add the cashews + 3 cups hot water. Let it soak for 2 hours.
*After 2 hours* Drain and set aside.
Step B : Prepare the base
In a food processor, add almonds + walnuts and process until gritty.
Next, add desiccated coconut + salt + dates. Process until sticky (and slightly lumpy).
Transfer to a cheesecake pan and press-spread evenly. Make sure everything is nice and flat. Set aside.
Step C : Prepare the filling
Set a saucepan over medium heat. Add coconut milk + agar agar. Mix well and bring it to a boil.
Turn off the heat and transfer the mixture to a high-speed blender (if your blending jar is made up of plastic, make sure to cool it down just a bit before you pour).
Now add the soaked (and drained) cashews + sugar + vanilla extract + lemon juice + mango puree. Blend until smooth.
Pour this mixture evenly over the base. Then flatten the surface using a spatula.
Let it chill (in the fridge) for about 3 hours, or until it's set.
Step D : Prepare the top
*After 2 hours* Set a saucepan over medium heat. Add water + agar agar + mango puree. Mix well and bring it to a boil.
Turn off the heat. Strain the mixture - we don't want it lumpy and fiber-y. :)
Pour it evenly all over the filling of the cheesecake.
Let it chill (in the fridge) for 1 hour.
Step E : Enjoy!
No Bake Vegan Mango Cheesecake is ready. Slice it up and enjoy!
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Notes
You can substitute powdered sugar with same amount of maple/agave syrup.