250g vegan digestive biscuits [look out for whey powder & lactose!]
3 tbsp vegan margarine
2 tbsp maple syrup
200g silken tofu [firm style]
200g vegan ‘cream cheese’
500g fresh strawberries
1 tbsp cornflour
2 tbsp soy milk
half a small lemon [zest and juice]
120g unrefined caster sugar
2-3 drops vanilla essence

Preheat oven to 160c. Crumble the digestive biscuits in a bowl and mix with the maple syrup and melted margarine. Firmly press the mixture into a greased cheesecake tin, paying particular attention to the edges. Bake blind for 5 minutes and remove from the oven. Blend the mashed silken tofu, vegan ‘cream cheese’ and the mashed fresh strawberries together. Add the lemon zest and juice to taste, along with the sugar and vanilla essence. Blend the cornflour and soy milk together and add to the mixture while stirring, until creamy and slightly thickened. Pour the mixture into the tin on top of the biscuit base and bake for about 40 minutes, depending on your oven. Chill for a few hours before serving, or preferably for a day in order for it to set properly.