Step 1

Pre-heat the oven to 180° C / 355° F (or 160° C / 320° F on a fan setting) and line a 20 cm / 8" square tin with baking paper so that it sticks out on all sides.

Step 2

Place softened vegan butter and sugar in a mixing bowl, using a fork first and then your hands rub sugar into butter.

Step 3

Add salt and then add both flours in two batches and rubbing them into the butter with your fingers until the mixture forms clumps when squeezed between your fingers.

Step 4

Scatter shortbread mixture at the bottom of the lined tin and shape it into a base by pressing it down with your fingers. Level the base using a flat-bottomed glass and prick it using a fork.

Step 5

Bake until lightly browned - about 15-20 minutes. Cool before filling.

Step 6

Soak the cashews in boiling water for 30 minutes or in cold water for several hours. Drain before using.

Step 7

Place drained cashews along with the rest of ingredients (except for blueberries) in a blender (I used Ninja smoothie maker ) and blend until the mixture is super smooth.

Step 8

Arrange half of the blueberries on top of the pre-baked base, then pour cheesecake filling on top and decorate with the rest of blueberries.

Step 9

Bake until the edges are set but the middle stays a little soft and wobbly, about 25-30 minutes depending on your oven and how set you like your cheesecake.

Step 10

Cool completely then place in the fridge for at least 2 hours before cutting. Store in an air-tight container in the fridge for up to 5 days or freeze for up to 2 months.