Vegan Pumpkin Cheesecake

Bring a medium pot of water to a boil, add the cashews, and cook for 15 minutes. Drain and set aside.

Pulse the graham crackers until fine crumbles  form. Add some coconut oil and a pinch of salt, and pulse until  well combined.

Transfer the crumbles into an 8-inch springform pan, spread evenly, and press firmly into the bottom.

Add all of the batter ingredients into the food processor.  Blend until very smooth

Pour the cheesecake batter into the prepared springform pan.

Bake on 350°F (175°C) for about 35 minutes. Cool. Refrigerate. Serve.

Top with coconut whipped cream or caramel sauce. 

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