Cashew Nuts (1 1/2 cups)
Lemon Juice (1/4 cup)
Coconut Oil (1/3 cup)
Full-Fat Coconut Milk (1/2 cup)
Maple Syrup (1/2 cup)
Vanilla Extract (1 Tbsp)
to a blender.
Blend until very smooth. If you’re having trouble blending, add 2 tbsp of almond milk at a time until it gets going. Set aside, and clean blender.
In the now clean blender add
Almond Milk (2 cups)
Instant Vanilla Pudding (3 pckg)
Then add in
Canned Pumpkin Purée (1 cup)
Pumpkin Pie Spice (1 tsp)
and blend, until well-mixed and thick. Start with 1½ cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.
In a food processor, add
Graham Crackers (10)
and mix until you have crumbs.
While mixing, slowly add in the
Vegan Butter (1/4 cup)
and mix until the crumbs come together.
In a glass dish or short 500ml mason jars, press the graham crumbs against the bottom of the dish.
In layers, spread a thin layer of cream cheese mixture, followed by a layer of pudding mixture, and repeat until you have nothing left.
Sprinkle top layer with leftover graham cracker crumbs and
Pecans (to taste)
Cover loosely with plastic wrap and refrigerate at least 4 hours, or overnight.