Step by step

1. Put the cashews in a heatproof bowl and submerge with boiling water. Let soak for an hour.

2. Crumble up the biscuits and mix them together with the coconut oil and cinnamon on speed 1. The mixture should feel like wet sand. Once the desired consistency is obtained, use the back of a measuring cup or glass to press the crust into a greased springform tin. Refrigerate for at least an hour until firm.

3. Rinse the soaked cashews and add to the jug of the blender. Add in the maple syrup, zest of 1 lemon, juice of 1 lemon and the vanilla paste. Blend on high speed until a smooth mixture forms.

4. Line the sides of the springform tin with baking paper and pour in the cashew filling. Let set for at least 8 hours in the fridge until firm.

5. Garnish the vegan cheesecake for your favourite summer fruit of choice. Serve chilled.