1 1/4 cups raw cashews, soaked for 8 hours or overnight
1/4 cup canned full-fat coconut milk
1/4 cup refined coconut oil, melted
1/4 cup coconut nectar or maple syrup
3 tablespoons fresh lime juice
1 teaspoon pure vanilla extract
Pinch of fine sea salt
2 -3 teaspoons of @T2tea Salted Matcha Milkshake (or your choice of T2 Matcha)
Drain the soaked cashews and place them in a food processor or high-powered blender and blend for 30 seconds to break them up.
Add the remaining ingredients except for the matcha powder and blend until the mixture is thick, smooth, and creamy, scraping down the sides with a rubber spatula as needed. It will take a few minutes to fully pulverize the cashews.
Once the mixture is smooth, add the Salted Matcha Milkshake and blend briefly to incorporate into the cheesecake mousse.
Refrigerate the mousse to chill and thicken for at least 3 hours or overnight.