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