In a blender, add cashew nuts(soaked) with stevia or any sugarfree of your choice, a tsp of pure vanilla extract and a tablespoon of almond milk.
Blend well until the mixture is creamy and smooth. There shouldn’t be any broken nut residue after blending.
Adjust the sweetness as per your preference.
In a small pan add 2 tbsp of water and warm it. Add a tbsp of agar agar and whisk well until the agar mixture is dissolved.
Pour the agar-water mixture in the cashew cream and mix well.
Now pour the cheesecake(cashew mixture) over the base that we set in the springfrom pan.
Set and smooth the top with the help of a silicone spatula.
Refrigerate for few hours.