It’s funny how when you’re vegan, you like things that you didn’t like when you weren’t a vegan... like pumpkin pie. . I didn’t hate it but I didn’t love it... same thing with mayo *gag* but Veganaise is so good! LOL . So anyway... just FYI... The Minimalist Baker, all of her recipes are the bomb! . Check out all of her pumpkin recipes... DROOL WARNING... and they taste as good as they look! minimalistbaker.com/easy-plant-based-pumpkin-recipes/ I was going to post her pumpkin pie recipe but once I saw the pumpkin cheesecake, I couldn't unsee it. So here it is LOL! . CRUST 1 cup packed medjool dates 1 1/2 cups raw walnuts 1 pinch sea salt . FILLING 1 1/2 cups raw cashews (soaked in very hot water for 1 hour) 1 lemon, juiced 1/3 cup light or full-fat coconut milk 3 Tbsp olive oil 1/2 cup grade A maple syrup 1/3 cup pumpkin puree 1 pinch sea salt 3/4 tsp pumpkin pie spice 1 tsp vanilla extract (optional) 1/4 tsp ground cinnamon (optional) . FOR SERVING WHIPPED CREAM . Instructions Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly. Add dates to a blender and blend until small bits remain, or it forms a ball. Remove. Add walnuts and salt to blender and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. Divide crust evenly and press down with fingers to evenly distribute. Set in freezer. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth. Divide filling evenly. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish. . More details/alternatives on her website. .
. She has so many options too: dairy free
egg free
gluten free
grain free
no bake
nut free
oil free
raw sugar free
refined sugar free
soy free
vegan
vegetarian