Strawberry miso cheesecake | Nourish plant-based living

Ingredients

• Base
• True
• 2 ½ cups shredded coconut
• False
• 1 cup macadamia nuts, ground
• 1 tbsp Umami Pantry Red Miso Paste
• ½ cup maple syrup
• ½ cup coconut oil, softened
• 1 orange, zest only
• Pinch of salt
• Filling
• 2 punnets of strawberries, trimmed
• 3 cups cashew nuts, soaked overnight
• 2 tbsp Umami Pantry Red Miso Paste
• ¼ cup coconut cream
• 2/4 cup coconut oil
• 1 lemon, juice and zest