A luscious and creamy dessert, with a sharp tang of lemon.


For the base:

  • 30g odourless coconut oil
  • 100g pistachio nuts, unsalted, plus extra to serve

For the cheesecake:

  • 200g cashew nuts, soaked in boiling water
  • 300g silken tofu
  • 2 tbsp maple syrup
  • 1 tsp vanilla paste
  • 50g odourless coconut oil
  • 60ml lemon juice
  • 2 lemons, zested
  • 4 tsp lemon confit


  1. Place the cashews in a large bowl, pour over boiling water and set aside to soak for 1 hour or overnight.
  2. Meanwhile, blend the pistachio into a coarse powder. Stir in 30g of melted coconut oil to create a base. Press the mixture into the serving glasses and place in the fridge for 10-20 minutes to set.
  3. In the meantime, drain the cashews and transfer in the food processor.
  4. Add the tofu, maple syrup, coconut oil, vanilla paste, and lemon juice and zest.
  5. Blend the mixture until very smooth.
  6. Spoon onto the cooled biscuit base and place in the fridge to set fully for 2 hours or overnight if possible.
  7. Just before serving, scatter over some more lemon zest, pistachios, and some lemon confit.