Vegan Pumpkin Cheesecake

My aunt made a delish vegan cheesecake. I posted a photo on Instagram and someone asked for the recipe. My aunt says she followed a raw cheesecake recipe and omited the berries and added the pumpkin. Here is the recipe:

 

2 cups walnuts OR macadamia nuts

1 ½ cups cashews

½ cup dates

¼ cup dried coconut

6 Tbs. coconut oil, melted (gently warmed)

¼ cup lime juice

¼ cup raw agave nectar

½ sun-dried vanilla bean

  1 Can of Pumpkin

 

1. Place macadamia OR walnuts nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.

 

2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.

3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Add the  1 Can of Pumpkin. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour.
Here is the original recipe.


Then let our countenances be looked upon before thee, and the countenance of the children that eat of the portion of the king's meat: and as thou seest, deal with thy servants -Daniel 1:13