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

INSTRUCTIONS

Preheat the oven to 350 degrees F.

1:

Stir together the graham cracker crumbs and melted Earth Balance.

2:

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

3:

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

4:

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.

5:

For more recipes, visit Yummy Mummy Kitchen!