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Easy Vegan Pumpkin Cheesecake
Ingredients
  • subheading: For the cookie crust:
  • 1 ½ cups vegan cookie crumbs, ( graham crackers, ginger snaps, or any hard vegan cookie) gluten-free if preferred
  • ¼ cup melted vegan butter
  • subheading: For the vegan pumpkin cheesecake:
  • 1 ½ cup raw cashews,, softened (see step 3)
  • 1 cup pumpkin puree, (not pumpkin pie filling)
  • ½ cup plant-based milk, (such as soy or oat)
  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Note: Ingredients may have been altered from the original.
Steps
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