Vegan Pumpkin Cheesecake

vegetarian | gluten free | egg free | soy free | dairy free | vegan

Prep time: overnight* + 4h cooled before serving

What You’ll Need:

For the crust:

1 c Original Best Ever Granola

2 Tbsp pure maple syrup

For the filling:

2 c raw, unsalted cashews

1 can pumpkin puree (NOT pumpkin pie filling)

1/3  c coconut oil, melted 

½  c pure maple syrup 

juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinnamon

½  tsp nutmeg 

Toppings:

more Original Best Ever Granola

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Place the raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. * I know, I know. Soaking nuts sounds weird!  Trust me. 

Once soaked, drain & rinse cashews with cool water.

Then, combine granola and 2 Tbsp syrup in a food processor until chopped fine. Transfer goodness to a traditional size pie pan— pressing crust firmly, and evenly on the bottom of the pan.

From there, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Top with more Best Ever Granola.

Pop in the fridge (you can pop in the freezer for a few weeks if you’re working ahead) for 4-6 hours.  

Remove from fridge just before serving and be SO happy.

Serves 6-8