Vegan Pumpkin Cheesecake
From Laura Friendly (HelloGiggles). Prep 30 min; chill 1 hr. 15 ingredients
Ingredients
- GF & DF Crust (prep 15 minutes):
- 12 dates, pits removed, soaked in water for 30 minutes, drained (save water)
- 4 to 6 tbsp date water
- 1/2 tsp salt
- 2 cups raw almonds
- 1/4 cup coconut oil, melted
- Pumpkin Cheesecake Filling (prep 15 minutes):
- 2 cups raw cashews, soaked in water overnight, drained
- 1-1/2 cups cooked pumpkin (fresh or canned)
- 2/3 cup coconut oil, melted
- 1/2 cup maple syrup (or to taste)
- 1/4 cup fresh lemon juice
- 2 tsp apple cider vinegar
- 1 tsp vanilla
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
Directions
- GF & DF Crust: Pulse the almonds in a food processor until finely chopped.
- Add the soaked dates, salt and melted coconut oil, then process, adding date water a tablespoon at a time, until the mixture sticks together when pressed.
- Press the crust firmly into the bottom of a 9-inch springform pan and refrigerate.
- Pumpkin Cheesecake Filling: Blend the drained cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg in a high-speed blender until completely smooth, scraping down the sides as needed.
- Taste and add more maple syrup if you like, then pour the filling over the crust and smooth the top.
- Freeze or refrigerate for at least 1 hour, until firm enough to slice, then let it stand 10 minutes and cut with a warm knife.
From Laura Friendly (HelloGiggles)