INGREDIENTS
9 ozs
vegan friendly digestive biscuits
3 1/2 ozs
vegan block butter
1/2 cup
cashews soaked in water
16 ozs
silken tofu* excess water off
280 mls
coconut cream
2
lemon zest
1/2 cup
lemon juice
1 cup
caster sugar
1/4 cup
flour
2 Tbsps
cornflour
1 Tbsp
vanilla extract
1/2 tsp
salt
9 ozs
blueberries
1 Tbsp
lemon juice
2 Tbsps
water
1/4 cup
caster sugar
2 tsps
cornflour