Soak the cashew nuts for 24 hours.
The next day, start making the caramel crunch
Firstly, melt the sugar until it is golden brown and remove it from the heat. After that stir in the Naturli’ Vegan Block and season with salt until all of it is completely combined.
Add 3 tbsp. of the set milk at the top of the coconut milk tin – stir with a spoon until combined, then let it harden. Once crystallised, break it up and set aside until ready to serve.
Secondly, melt the Naturli’ Organic Vegan Block while blending the walnuts to a coarse flour. Mix the melted Naturli’ Organic Vegan Block, walnuts and coconut flour together in a bowl until it is completely mixed into one mass.
Line a springform pan of about 20 cm with baking paper and press the mass into the base and put it in the fridge.
Thirdly, start by draining and blending the cashew nuts, meanwhile, mixing 5 tbsp. of the Naturli’ Planted-based Cream with agar agar in a bowl. Bring the remaining Naturli’ Plant-based Cream along with the coconut milk, syrup and oil to a boil. Furthermore, mix in the Plant-based Cream containing the agar agar from earlier.
Stir is well together, let it cool and add the cashew nuts. Pour the filling mixture on top of the base and leave it in the fridge to cool for approx. 4 hours until it has set.
Fourthly, melt the sugar and water in a pot at high heat. To clarify, the sugar will first become liquid, then dry out, when it melts again, it will start to take on colour. Once the caramel has become golden brown, turn down the heat and whisk in the Naturli’ Plant-based cream. Importantly, be careful not to burn it. At the end, add the Naturli’ Spreadable and salt, then set it aside to cool.
Serve the delicious “cheese” cake with the caramel sauce poured on top and sprinkled with the caramel crunch.