In a food processor, first process cashews to flour.
Add remaining ingredients and process again.
Press into the bottom of a 9" Springfield pan and place in fridge whilst working on filling.
Blend all ingredients in a high-speed blender until smooth.
Pour on top of the base.
Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.
Blend all ingredients in a high-speed blender until smooth. Taste for sweetness; you may need to add extra agave if your clementines weren’t that sweet.
Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice cream maker.
Almond milk is made by blending 1 cup of almonds with 3 cups of water and straining through a nut milk bag or fine-mesh sieve.