Creamy Vegan Pumpkin Cheesecake

This incredible creamy vegan pumpkin cheesecake tastes delicious, but is made with more natural ingredients like raw cashews and maple syrup.

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INGREDIENTS

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INSTRUCTIONS

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Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.

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Place drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth.

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Taste and add more syrup if you would like your pie sweeter. Pour the filling into the prepared crust and smooth with a spatula. Place in the freezer to set for at least 2 hours or overnight.

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For more recipes, visit Yummy Mummy Kitchen!

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Creamy Vegan Pumpkin Cheesecake

This incredible creamy vegan pumpkin cheesecake tastes delicious, but is made with more natural ingredients like raw cashews and maple syrup.

INGREDIENTS

• Graham cracker crumbs • Melted Organic Earth Balance • Raw cashews • Pumpkin puree • Vanilla extract • Pumpkin pie spice • Maple syrup • Unsweetened coconut, nut, or soy milk • Juice of ½ lemon • Salt • Melted coconut oil

INSTRUCTIONS

Preheat the oven to 350 degrees F. Stir together the graham cracker crumbs and melted Earth Balance.

Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.

Place drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth.

Taste and add more syrup if you would like your pie sweeter. Pour the filling into the prepared crust and smooth with a spatula. Place in the freezer to set for at least 2 hours or overnight.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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