Plant based thanksgiving

Vegan Pumpkin Cheesecake

Happy Thanksgiving week!!  

Have so much fun whipping up this vegan cheesecake.  We LOVE to see what you're cooking --Will you share a photo and tag us on Facebook or Instagram??!  @vegoutproject

We are so grateful for YOU! 

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Vegan Pumpkin Cheesecake

vegetarian | vegan | gluten free | dairy free | egg free | soy free

 

2 c raw, unsalted cashews, soaked overnight, rinsed & drained *

1 can pumpkin puree

1/3  c coconut oil, melted 

½  c pure maple syrup 

juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinamon

½  tsp nutmeg 



OPTIONAL TOPPINGS:  cocoa powder and/or ¼  c raw macadamia nuts, crushed


* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

 Drain & rinse cashews.

 Combine all ingredients (except for toppings) in a food processor until smooth.

 Use a spatula to transfer to a standard size pie pan.

 Pop in fridge for 4-6 hours.  

 Remove from fridge just before serving.  Sprinkle with cocoa powder and/or macadamia nuts if desired.

 

Serves 6-8

Want more recipes like this? Check out The Veg Out Meal Plan Series!

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