Vegan Pumpkin Cheesecake and Eggnog by Naturally Healthy Dessert - KUSI News - San Diego, CA

Vegan Pumpkin Cheesecake and Eggnog by Naturally Healthy Desserts

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VEGAN PUMPKIN CHEESECAKE

Crust 
· 1 cup pecans
· 6 medjool dates (pitted)
· pinch of cinnamon
Preparation
Process all ingredients in food processor until graham cracker-like consistency. Press crumble into strudel or 4-by-4-inch pan lined with parchment paper. Set aside.


Filling
· 1 cup raw cashews (soaked for 2 hours)
· 1 cup organic pumpkin puree
· ½ cup refined coconut oil (melted)
· ¼ cup water
· 10 medjool dates (pitted)
· 2 teaspoons vanilla extract
· 1 teaspoon cinnamon
· ¼ teaspoon nutmeg
Preparation
Blend all ingredients in blender until smooth, creamy consistency. Evenly spread filling onto crust. Set in freezer for 3 hours. Cut and serve while still frozen with a warm knife.


VEGAN EGGNOG

Ingredients
· 3/4 cup cashews (soaked and drained for 30 minutes)
· 6 medjool dates (pitted)
· 1 tsp vanilla
· 2 1/2 cups water 
· Pinch of salt
· 1 tsp nutmeg
· 1/2 tsp cinnamon
Preparation
Place all ingredients in a blender and blend for 1 minute.

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