Vegan Pumpkin cheesecake is made with cashews, sweetened by maple syrup, and has all the pumpkin pie flavors you love!
Soak cashews in 2 cups of water overnight. You can opt for the quick soak, which is pouring boiling water over the cahsews and soaking for 15 minutes. Drain the water, and set the cashews aside.
In a blender, combine the dates, oatmeal, pinch of salt, and maple syrup. Blend to combine. The dough will form a ball.
Line a muffin pan with silicon or paper inserts. Using a tablespoon to measure, scoop out 1 TBS worth of crust to each insert. Oil your hands with coconut or olive oil, and press the crust so it is flat and even.
In the blender, combine cashews, pumpkin, coconut milk, juice of 1 lemon, flax seed, and maple syrup. Mix until the texture is smooth. Fill each muffin insert until it is almost full.
Place muffin pan in the freezer for two hours. Keep in the freezer until ready to serve, and let thaw for ten minutes. Return the uneaten ones to the freezer for storage! Mangia!