Step 1

Add one whole envelope of crackers into the blender and pulse.

Step 2

Melt a stick of vegan butter.

Step 3

Preheat the oven to 350ºf.

Step 4

Add blended crackers to melted butter. Blend the rest of the crackers (except one or two set to the side) into a powder then add that to the butter as well and mix.

Step 5

I have a 9 inch springform pan and I line it with parchment paper. Add in the crust and press it down then build it up on the sides. Put it in the freezer to firm.

Step 6

Add cashews to saucepan along with water and salt. Get the water boiling and let boil for 15 minutes.

Step 7

Drain the chickpeas and add them to the blender along with vanilla extract, coconut milk, maple syrup, and almond butter, blend until smooth.

Step 8

Grate in lemons, add kosher salt and blend again.

Step 9

Add cashews to mixture and blend until smooth again. Add in cornstarch and blend again. Pour this into the crust. Crush up one of the saved crackers from earlier and sprinkle over top.

Step 10

Put it in the oven and bake for about 38 minutes. When it is done put it in the fridge overnight!

Step 11

For my topping I chop clementines in half and squeeze them into saucepan then add chopped strawberries, vanilla extract, and maple syrup.

Step 12

Put it on the stove, bring it to a boil, and stir until strawberries break down. Pour into glass container and let it cool.