VEGAN PUMPKIN CHEESECAKE
This easy, healthier vegan pumpkin cheesecake is just as delicious as the original. It’s perfect for Thanksgiving or any day.
WHAT’S IN VEGAN PUMPKIN CHEESECAKE?
– 1 tablespoon pumpkin pie spice – 1/3 cup maple syrup – 1/2 cup unsweetened coconut, nut, or soy milk – juice of ½ lemon
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.
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