Pumpkin ‘Cheese’ Cake

2 cups raw cashews, soaked in water overnight, drained
1.5 cups cooked pumpkin, cooled (fresh or canned)
2/3 cup coconut oil, melted
1/4 cup fresh lemon juice
2 tsp apple cider vinegar
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg
1 tsp salt
Sweetener of choice (used 1/4 cup maple syrup, 1 tbsp rice syrup and 6 drops liquid stevia – a combination of rice syrup and stevia would be perfect and contains almost zero sugar – taste as you add the sweetener to test desired sweetness)
Preparation method

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