Vegan Protein Power Cheesecake!!!

To celebrate my birthday I’ve made this easy and delicious no bake vegan cheesecake with tofu, nuts and fresh strawberries!!! 🥰🍓🥰
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♡RECIPE
♡Crust
1/2 cup pecans
1/2 cup wanuts
1/2 cup dates
5 Tbsp of water
5 Tbps of almond flour

♡Filling
1 1/2 cups of overnight soaked cashew nuts
1/2 cup of firm tofu
400ml of cold coconut milk
1/3 cup of agave nectar or sweetener of your choice
1 vanilla pod seeds scraped
1 tsp of xanthan gum or 1 sachet vegan gelatine
350g strawberries for decoration (more or less)

♡METHOD
Add pecans, walnuts, dates and water into a food processor and mix it until you have a paste. Transfer it to a container and mix the almond flour. Line up a removable bottom baking tray with parchment paper and add the crust evenly to your tray and put in the freezer while you make the filling.
For the filling, add to a blender the cashews that have been soaked overnight, the tofu, coconut milk, agave nectar and vanilla. Blend it very well until you have a silky-smooth consistency. Taste to see if it is sweet enough for your taste. Add the xanthan gum and blend it again for 30 seconds. Remove the tray from the fridge and add some sliced strawberries around it for decoration. Put the cheesecake back in the fridge for at least 4 hours or until it’s set. then add the strawberries on top when it’s ready to serve.