soak the cashews.
line a cake tin with parchment paper and a bit of coconut oil or margarine. i used a relatively small one; 18CM Ø (7⅛inches).
start by grinding up the oatmeal digestive cookies. once they're looking more like crumbs, add the margarine or vegan butter, and blitz some more to incorporate.
place the base in the freezer for at least 10 minutes.
while the base sits in the freezer, proceed by making the cashew cream filling.
to a food processor, add the soaked cashews, the water, the pinch of salt, the agave, the coconut oil, and the juice of 2 limes. blend this for 3 to 5 minutes depending on the strength of your processor or blender. make sure you scrape down the sides as needed and check the taste. add the zest of 1 lime at the end.
take the base out of the freezer and pour the lime cashew cream on top. slice the last lime and place the slices decoratively on top of the cake. let this rest in the freezer for about 2 hours.
transfer the cheesecake to the fridge at least 30 minutes/an hour before serving.
the cake should keep in the fridge for up to 5 days.