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RECIPE
13 INGREDIENTS11 STEPS4HR

Pumpkin Cheesecake

4.5
2 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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These delightful mini vegan pumpkin cheesecakes are a sure crowd pleaser and will save you from consuming more than you want to. This recipe is perfect for the holidays, but is also a wonderful dessert to prepare all year round.
4HR
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 1/2 cups
Cashew Nuts , soaked overnight, drained
1/4 cup
1/3 cup
Coconut Oil , melted
1/2 cup
Full-Fat Coconut Milk
1/2 cup
2 cups
Almond Milk
1 tsp
Pumpkin Pie Spice
10
Graham Crackers
1/4 cup
Vegan Butter , melted
to taste
Pecans , crushed

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Nutrition Per Serving

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CALORIES
859
FAT
37.8 g
PROTEIN
8.9 g
CARBS
122.4 g

Cooking Instructions

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Step 1
Add Cashew Nuts (1 1/2 cup), Lemon Juice (1/4 cup), Coconut Oil (1/3 cup), Full-Fat Coconut Milk (1/2 cup), Maple Syrup (1/2 cup), and Vanilla Extract (1 tablespoon) to a blender.
Step 2
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.

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Nutrition Per Serving
Calories
859
% Daily Value*
Fat
37.8 g
48%
Saturated Fat
16.6 g
83%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
122.4 g
45%
Fiber
3.9 g
14%
Sugars
84.4 g
--
Protein
8.9 g
18%
Sodium
1133.8 mg
49%
Vitamin D
0.8 µg
4%
Calcium
247.0 mg
19%
Iron
4.7 mg
26%
Potassium
469.5 mg
10%
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