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Vegan Pumpkin Cheesecake Jars
Ingredients
  • 80 g / 2.8 (approx. 8) ginger nut biscuits*
  • 25 g / 2 tbsp melted vegan butter or coconut oil (optional)
  • 3 g / 1½ tsp agar agar powder*
  • 240 g / 1 cup pumpkin purée
  • 120 / ½ cup maple syrup
  • 130 g / 1 cup raw cashews, presoaked*
  • 120 g / ½ cup vegan yoghurt, plus more to decorate
  • 15 ml / 1 tbsp lemon juice
  • SPICES: ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves*
  • 1 tsp vanilla paste or vanilla extract
  • a generous pinch of salt
  • 30 g / ¼ pecans or extra biscuits, to decorate
Steps
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