Line a 20cm round cake tin with baking paper and set aside
Put the almonds into a food processor and blitz until very finely chopped. Add the lemon zest, dates, oats and coconut oil and pulse for a minute or two until the mixture sticks together when pinched between two fingers. Press the mixture evenly into the cake tin using a small glass on its side to flatten as firmly as possible
Filling
Place the cashews into a large bowl and cover with lots of cold tap water. Soak overnight (or at least 4 hours), then drain and set aside.
Wash the food processor bowl and add the drained cashews. Blitz until very finely cut, almost a smooth paste, then add the blueberries, salt, vanilla, lemon juice and maple syrup.
Process again until incorporated then drizzle in the Vitasoy Ricemilk through the chute, then the coconut oil and blend until well mixed
Pour into the cake tin and sprinkle with chia seeds, if using. Place into the fridge for 4 hours until thoroughly chilled, then into the freezer for 1 hour until partially frozen. You can serve it without being frozen, but the texture will be very soft and pudding-like
Tips & Hints:
Replace the oats with 45g extra almonds to make the Cheesecake gluten free. You can substitute the ricemilk with any of the other soy or oatmilks from the Vitasoy range if you prefer.
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