Name: Vegan Pumpkin Cheesecake
Prep time: 390 min
Total time: 390 min
Yield: 8 (1/2 mini cheesecake servings)
Ingredients: 1 cup packed medjool dates ((pitted // about 20 dates per 1 cup or 275 g // pitted before measuring)); 1 1/2 cups raw walnuts; 1 pinch sea salt; 1 1/2 cups raw cashews ((soaked in very hot water for 1 hour)); 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml )); 1/3 cup light or full-fat coconut milk ((or sub unsweetened almond milk)); 3 Tbsp olive oil ((or sub melted coconut oil, though it will add coconut flavor)); 1/3 cup grade A maple syrup* or light agave nectar ((plus more to taste)); 1/3 cup pumpkin purée; 1 pinch sea salt; 1-2 tsp pumpkin pie spice; 1 tsp vanilla extract ((optional)); Coconut whipped cream; Brown sugar pecans