Preheat the oven to 350 °F (180 °C)

Prepare a 9" nonstick tart tin with a removable base. You can grease and line the base, but the pastry is quite greasy and it's not necessary.

In a medium bowl whisk together ground almonds, chickpea flour, tapioca flour, coconut sugar and sea salt.

Using your hands rub in the coconut oil until mixed in. Now add 1 tablespoon of water at a time until you have a smooth soft dough. Don't overwork it, rather just bring it together.

Press the dough directly into the tart tin and work your way around the base and up the sides to form a crust.

Pierce the base a few times with a fork and bake for 10 minutes.

Remove from the oven and leave to cool down. If the base puffed up gently press it down.

Rinse cashews with plenty of running water and drain well.

Place cashews and well-drained tofu into a blender, add creme fraiche, vanilla, lemon zest and juice and blend until smooth. Add sugar, corn flour and sea salt and blend again until incorporated. Taste for sweetness and add extra sugar if needed.

Pour the filling into your pre-baked crust and top with ¾ of the blueberry compote. Using something like toothpick swirl the top.

Place frozen blueberries, lemon juice, water and sugar into medium pot and bring to boil. Leave to simmer for 5 minutes. Stir in cornflour and agar if using. Leave to boil for another 5 minutes and take off the heat. Use ¾ of the compote to top the cheesecake layer and save some for later.

Bake for 45 minutes at 350 °F (180 °C) until set. Switch off the oven and leave it cool down in the oven with the door open for another 30 minutes.

Remove from the oven and leave to cool down completely before transferring to the fridge to set.

Before serving top with the leftover blueberry compote. This will likely thicken if you use agar so heat it up with a little more water or you can add more frozen blueberries to thin it.