Vegan Pumpkin Cheesecake


    1 pack vanilla vegan pudding
    *Dr. Oetker brand
    1 1/2 cup soy milk
    1/4 cup soy creamer
    3 Tbsp arrowroot powder (or cornstarch)
    dash of salt
    2 Tbsp Vegenaise
    1/4 cup vegan sugar (evaporated cane juice)
    1 1/2 containers soy cream cheese (about 12 oz.)
    1/2 cup raw cashews
    1/2 cup raw Brazil nuts
    1 tsp cinnamon spice blend (cinnamon, nutmeg, cloves)
    1 dash cayenne
    1 can organic pumpkin puree (16 oz.)
    2 Tbsp maple syrup
    1 tsp apple cider vinegar
    One pre-made vegan graham crust
    *I used Wholly Wholesome brand
    *You can also make yourself with crushed grahams and a Tbsp vegan buttery spread.
    Garnish: Mixed whole nuts (cashew, pecan and/or Brazil)
    *one toothpick for swirling design effect.


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