From Minimalist Baker
Vegan Pumpkin Cheesecake (No-Bake!)
- Time
- 6 hr 30 min
- Makes
- 8
- Ingredients
- 14
10 things you may not have.
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Ingredients
- 1 cup packed medjool dates ((pitted // about 20 dates per 1 cup or 275 g // pitted before measuring))
- 1 1/2 cups raw walnuts
- 1 pinch sea salt
- 1 1/2 cups raw cashews ((soaked in very hot water for 1 hour))
- 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml ))
- 1/3 cup light or full-fat coconut milk, canned ((or sub unsweetened almond milk))
- 3 Tbsp olive oil ((or sub melted coconut oil, though it will add coconut flavor))
- 1/3 cup grade A maple syrup* or light agave nectar ((plus more to taste))
- 1/3 cup pumpkin purée
- 1 pinch sea salt
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract ((optional))
- Coconut whipped cream
- Brown sugar pecans
Nutrition · per serving
1 one-half mini cheesecake servings per serving
- Calories
- 454 kcal
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 30 g
- Sodium
- 22 mg
- Protein
- 8 g
- Carbohydrate
- 43 g
- Saturated fat
- 5 g
As published by Minimalist Baker.
The method
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