Place the cashews in a large bowl of water. Let soak for three hours or up to overnight. Drain water.

In a blender, blend together the cashews and nondairy milk until smooth. Add the strawberries and blend until smooth. Mix in the maple syrup and vanilla. Place in the fridge overnight to set.

Crush the tea biscuits into small pieces and crumbs.

Place the tea biscuit crumbs at the bottom of a small bowl or cup. Scoop on some of the mousse and top with more crumbs.