This vegan pumpkin cheesecake is creamy, full of flavor and so easy to make it tastes just like regular cheesecake but is made with cashews and contains no dairy.
2 cup Raw cashews, soaked overnight or boiled for 20 minutes
1 can Pure pumpkin puree
0.75 cup Coconut milk
0.75 cup Coconut sugar
0.33000000000000007 cup Pure maple syrup
0.25 cup Melted coconut oil, use refined for no coconut taste
2 tablespoon Fresh lemon juice
1 tablespoon Vanilla extract
1 teaspoon Ground cinnamon
0.5 teaspoon Ground ginger
0.5 teaspoon Ground cloves
0.5 teaspoon Ground nutmeg
Nutrition value
549
calories per serving
34 g Fat11 g Protein51 g Carbs7 g FiberOther
Current Totals
34 g Fat
11 g Protein
51 g Carbs
7 g Fiber
MacroNutrients
Carbs
51 g
Protein
11 g
Fiber
7 g
Fats
Fat
34 g
Vitamins & Minerals
Calcium
62 mg
Iron
4 mg
Vitamin A
850 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
158 mg
Manganese
2 mg
Phosphorus
277 mg
Selenium
9 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
