Simon Rimmer served up a delicious vegan cheesecake with strawberry sauce on Sunday Brunch.

The ingredients for the base are: 140g flour, 30g sugar, 40g rolled oats, 1 tsp cinnamon, 100g melted vegan marge and 30ml maple syrup.

For the filling are: 700g silken extra firm tofu (It has to be this exact description), 1 tbs vanilla paste, juice ¼ lemon (15ml), 225ml apple juice (cloudy pressed), 90g sugar and tbs agar agar flakes.

For the topping: 225g strawberry jam, add a little water to loosen, 175g chopped strawberries, 1 tsp rose water, pulp from 2 passion fruit and approx. 100ml water.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.