Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups raw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 2 tablespoons water
  • 3/4 cup canned pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, (melted)
  • 1 tablespoon lemon juice
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 12 vegan gingersnap cookies
  • Whipped coconut cream ((optional))
  • Cinnamon ((optional))

Instruction

  • Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.
  • Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.
  • Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.
  • Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.
  • Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.
  • Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.
  • Serve.