Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

From Best Ever Granola

Ingredients

For the crust:

1 cup Original Best Ever Granola

2 Tbsp pure maple syrup

For the filling:

2 cup raw, unsalted cashews

1 can pumpkin puree (NOT pumpkin pie filling)

1/3 cup coconut oil, melted

½ cup pure maple syrup

Juice of 2 lemons

1 tsp pure vanilla extract

1 tsp sea salt

½ tsp cinnamon

½ tsp nutmeg

Topping:

Best Ever Granola

Instructions

Place the raw cashews in a glass container, cover generously with filtered water and sit at room temp overnight. * I know, I know. Soaking nuts sounds weird! Trust me.

Once soaked, drain, and rinse cashews with cool water.

Then, combine granola and 2 Tbsp syrup in a food processor until chopped fine. Transfer goodness to a traditional-size pie pan— pressing crust firmly, and evenly on the bottom of the pan.

From there, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard-size pie pan.

Top with more Best Ever Granola.

Pop in the fridge (you can pop in the freezer for a few weeks if you’re working ahead) for 4-6 hours.

Remove from fridge just before serving and be SO happy.