Vegan Strawberry Pineapple Cheesecake

3 T of agar-agar flakes or 3t of agar-agar powder

1¾ cups boiling pineapple juice

1/3 cup sugar or honey

1 cup cashews raw

½ t salt

6 ice cubes

1 10 oz can of drained crushed pineapple

1 graham cracker pie crust

In a saucepan boil the pineapple juice and add the agar-agar flakes to dissolve.  Place the pineapple juice mixture and all other ingredients, except pineapple and ice, into blender and blend ‘till smooth.  Add ice cubes and blend ‘till smooth.  Fold in the crushed pineapple and pour into the graham cracker crust.  Let set in fridge for 2 hours.

Strawberry topping

2 cups frozen berries

1/3 cup sugar

1T xanthan or cornstarch

Defrost berries and place in saucepan with the sugar. Bring to a simmer.  Dissolve 1 tablespoon of xanthan with ¼ cups water and add to the berries stirring continually until thickened.  Remove from heat and let cool.  When both the cheesecake and the berries are cool, place the strawberries over the cheesecake.