Vegan Pumpkin Cheesecake

Name: Vegan Pumpkin Cheesecake
Prep time: 6 h 30 min
Yield: 8
Ingredients: 1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring); 1 1/2 cups (180 g) raw walnuts; Pinch sea salt; 1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour); 1 lemon, juiced (2 Tbsp or 30 ml ); 1/4 cup + 1 Tbsp (73 ml) light or full fat coconut milk (or sub unsweetened almond milk); 3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor); 1/2 cup (120 ml) grade A maple syrup* or light agave nectar, plus more to taste; 1/4 cup + 1 Tbsp (63 g) pumpkin puree; Pinch sea salt; 3/4 tsp pumpkin pie spice; optional: 1 tsp vanilla extract; optional: 1/4 tsp ground cinnamon; Coconut whipped cream; Brown sugar pecans

Vegan Pumpkin Cheesecake was pinched from <a href="http://minimalistbaker.com/vegan-pumpkin-cheesecake/" target="_blank">minimalistbaker.com.</a>

"Amazing vegan pumpkin cheesecake made with just 10 ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!..."

INGREDIENTS

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1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring)

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1 1/2 cups (180 g) raw walnuts

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Pinch sea salt

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1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)

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1 lemon, juiced (2 Tbsp or 30 ml )

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1/4 cup + 1 Tbsp (73 ml) light or full fat coconut milk (or sub unsweetened almond milk)

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3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor)

•

1/2 cup (120 ml) grade A maple syrup* or light agave nectar, plus more to taste

•

1/4 cup + 1 Tbsp (63 g) pumpkin puree

•

Pinch sea salt

•

3/4 tsp pumpkin pie spice

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optional: 1 tsp vanilla extract

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optional: 1/4 tsp ground cinnamon

•

Coconut whipped cream

•

Brown sugar pecans

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