Shortbread Base: Preheat oven to 175 degrees Celsius. Line a 6 inch springform tin with baking paper on the bottom. Set aside.
In a bowl, combine Vegan Butter, Salt, Sugar, Vanilla and Flour. Using your fingertips only, cut/rub the butter into the flour until you end up with a sandy textured crumble. Press onto the base of your lined cake tin and bake for 18-20 minutes. Remove from oven and let cool.
Matcha Cheesecake Filling: In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Agave, Coconut Oil, Almond/Soy Milk, Salt, Vanilla and Matcha. Blend on high till completely smooth.
Once smooth, pour into cake tin and level out by shaking the tin or using a spatula to smoothen the top. Pop into the freezer for at least 4 hours, and then thaw for a few minutes before eating.
Top with raspberries and extra match when serving.
Storage: For a softer set cake, store in the refrigerator. For a firmer cheesecake, store in the freezer and let thaw a few minutes before consuming.