175gdigestive biscuits - gluten free and dairy free if required
60gmargarine - or unsalted butter if not dairy-free
Instructions
Place the cashew nuts in a bowl, cover with water and leave to soak for around 4 hours or overnight
When the nuts have soaked start by making your chosen base.
For option one place the ingredients in a food processor and blend until the ingredients stick together. Press into a 20cm, deep round dish and place in the fridge
For option two place the biscuits in a food processor and blend until crumbs. Alternatively put them in a strong plastic bag and bash with a rolling pin. Melt the margarine or butter and mix into the crumbs. Press firmly into a 20cm, deep round dish and refrigerate.
To make the topping, drain the cashews and place in a blender with all the other ingredients. Blend until completely smooth.
Remove the base from the fridge, top with the topping, smooth it off and return to the fridge until set (around 3 hours, or 1 in the freezer).