Irresistible Vegan Pumpkin Pie Cheesecake Recipe

#VeganDessert #RawCheesecake #VeganPumpkinPie

Ultimate Vegan Pumpkin Pie Raw Cheesecake. This is a no-bake recipe. It is delicious!!

Start with getting your pan ready.
Cut out a circle of baking parchment paper for the bottom and use coconut oil to grease the sides.

You'll need to soak 2 cups of cashews in hot water for 1.5 hours.

For the Crust: (I doubled this recipe)
1/3 cup pecans
2/3 cup almonds
3 dates
1 tablespoon coconut oil (melted)
1/2 teaspoon salt

For the Filling: (Found at: TheMovementMenu.com)
2 cups raw cashews soaked in hot water for 1/5 hours
1 can of pumpkin (15 ounce)
2 tablespoons lemon juice
2 tablespoons coconut oil
3 tablespoons coconut milk
1/2 cup maple syrup + 2 Tablespoons
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 tablespoons of pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
black pepper pinch

For the Topping: (From Food Babe)
Chill a bowl. Also put a can of coconut milk in the fridge over night.
Use the solid portion of coconut milk
2 teaspoons of coconut palm sugar
1/4 teaspoon vanilla extract
Whip

If you liked this video, you'll love this impressive holiday salad:
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Time Stamps and Chapters:
00:00 Intro and Crust
01:05 The Filling
02:34 Out of the Freezer
02:47 Topping

Tools:
Vitamix 5200
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Cuisinart food processor
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Mini Food Processor
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Calphalon Spring Pan
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