The rain battered the kitchen window in 2019 while my cousin’s ancient oven died mid-turkey, leaving us with raw bird and twelve hungry relatives. That’s the year I learned that a vegan pumpkin cheesecake doesn’t need perfect conditions—just a food processor and patience. We blended cashews on the counter while the turkey finished at the neighbor’s house, and honestly? That silky, spiced slice saved the entire afternoon. It was cooler than the turkey anyway. Since then, this dairy-free version has become my secret weapon for chaos, much like that time I relied on a Raspberries and Cream Layer Cake for … Find out more