For the base: blitz the almonds in a food processor until coarse. Add the dates and process until the mixture sticks together. Press into the bottom of an 7” lined springform tin or a flan dish.
For the topping: place the drained cashews, tofu, oil, lemon zest, lemon juice and honey or maple syrup in a food processor and blitz until smooth. Pour the mixture over the base and smooth the surface. Chill in the fridge for at least 3 hours. Top with the blueberries before serving.