Happy Thanksgiving week!!

Have so much fun whipping up this vegan cheesecake. We LOVE to see what you're cooking --Will you share a photo and tag us on Facebook or Instagram??! @vegoutproject

We are so grateful for YOU!

Vegan Pumpkin Cheesecake

2 c raw, unsalted cashews, soaked overnight, rinsed & drained *

1 can pumpkin puree

1/3 c coconut oil, melted

½ c pure maple syrup

juice of 2 lemons

1 tsp pure vanilla extract

1 tsp sea salt

½ tsp cinamon

½ tsp nutmeg

OPTIONAL TOPPINGS: cocoa powder and/or ¼ c raw macadamia nuts, crushed

* I know, I know. Soaking nuts sounds weird! Trust me. Place the 2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight.

Drain & rinse cashews.

Combine all ingredients (except for toppings) in a food processor until smooth.

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

Pop in fridge for 4-6 hours.

Remove from fridge just before serving. Sprinkle with cocoa powder and/or macadamia nuts if desired.

Serves 6-8

Want more recipes like this? Check out The Veg Out Meal Plan Series!