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Vegan Pumpkin Pie Cheesecake

Lands & Flavors
  • minutes
  • Serves

INGREDIENTS

1/2 tsp

Ginger, ground

1/2 tsp

Lemon, zest

4

Medjool dates, large

1 1/2 cups

Pumpkin, cooked

3/4 cup

Non-dairy milk

14 oz

Silken tofu

2 1/2 tbsp

Lemon juice

1/4 tsp

Allspice

1/2 cup

Brown sugar, lightly packed

1 3/4 tsp

Cinnamon

1 pinch

Clove

5 tbsp

Cornstarch

1/4 tsp

Nutmeg

1 pinch

Sea salt

1/2 tsp

Sea salt

5/8 cup

Sugar

1 tbsp

Vanilla extract, pure

5 tbsp

Coconut oil

1 1/2 cups

Nuts, ground

3/4 cup

Unroasted cashews

1/2 cup

Water