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Gluten free vegan pumpkin cheesecake

Sarah Bakes Gluten Free
  • minutes
  • Serves 10 to 12

INGREDIENTS

3/4 tsp

Ginger, ground

1 1/4 cups

Pumpkin puree, pure

1 1/4 cups

Certified gluten free rolled oats

3 tbsp

Lemon juice, fresh

3/4 cup

Maple syrup, pure

3 tbsp

Molasses or pure maple syrup

1 1/2 tsp

Cinnamon, ground

1/4 cup

Coconut sugar

1/4 tsp

Nutmeg, ground

1 tsp

Vanilla extract, pure

11 tbsp

Coconut oil

2 1/2 cups

Cashews, raw

1/2 cup

Pecans