Easiest Vegan Pumpkin Cheesecake
Easiest vegan pumpkin cheesecake! Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup.
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Cooking tools:
- Food processor
- Blender
- Springform pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 2 packages Simple Mills pecan toasted crunchy cookies (paleo)
- 2 tablespoons almond butter
- 2 tablespoons palm oil shortening
- 1 1/2 cup soaked raw cashews (to make: soak cashew in hot water for 1-2 hours or in room temp water overnight, then drain. )
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
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