For the crust
Get the recipe here
For the cheesecake
3½ c/896 g cashews, soaked for 2 to 3 hours
¼ c/60 ml lemon juice
½ c/120 ml agave nectar
2 tsp/10 ml vanilla extract
1 tsp lemon zest
½ c/120 ml unrefined coconut oil, melted
For the strawberry swirl
2½ c/570 g frozen strawberries, thawed and puréed (two 10-oz/570-g bags)
¼ c/50 g granulated sugar
1 batch Coconut Whipped Cream
Preheat oven to 350°F/180°C. Grease a 9–inch/22.5-cm round springform pan.
In a blender, combine all the filling ingredients except for the coconut oil until completely smooth. If it is difficult to blend, add 1 tablespoon/15 ml of water at a time until the mix is able to blend properly. Try not to add too much, though—you want a thick filling. Add the oil and blend until combined.
Pour over the crust. Combine the sugar and strawberry purée to make the swirl. Then, pour the strawberry swirl over the cheesecake and use a spoon to gently swirl it into the filling. Place in the fridge for several hours until firm. (You might need to freeze the pie for a few minutes before you take it out of the pan.)
Serve with fresh strawberries and homemade Coconut Whipped Cream.