Vegan Pumpkin Cheesecake

🧾 Ingredients

• Vegan Graham Cracker Pie Crust.
• 1 and 1/2 cups of raw cashews
• 1/3 cup of pureed pumpkin
• 1/2 cup of maple syrup
• Juice from 1 lemon
• 1/2 cup cashew milk
• 3 tbps olive oil
• 1 pinch of salt
• 1 tsp vanilla extract
• 3/4 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon

👩‍🍳 Directions

1. Prepare pie crust.
2. Soak cashews in boiling hot water for 2 hours. Drain, and set aside.
3. In a high speed blender, add all the above ingredients, including soaked cashews. Blend/puree on high for 3-5 minutes until it is completely smooth and not grainy at all.
4. Pour filling into pie crust, cover, and freeze until firm. Before eating, let thaw for 15-20 minutes at room temp. Enjoy!

---

💡 Notes

This cheesecake is rich, creamy, and spiced just right for fall. For best results, let it set overnight and serve chilled. A gingersnap or graham cracker crust works beautifully for added flavor and crunch.