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Vegan Pumpkin Cheesecake

by Rachel Gaewski featured in Vegan Thanksgiving Dinner

Ingredients

for 10 servings

  • nonstick cooking spray, for greasing
  • 2 cups
    raw cashews (260 g)
  • 2 cups
    graham cracker (170 g)
  • 6 tablespoons
    coconut oil, melted
  • 16 oz
    silken tofu (455 g)
  • 1 cup
    unsweetened pumpkin puree (225 g)
  • ¾ cup
    granulated sugar (150 g)
  • 1 tablespoon
    cornstarch
  • 2 teaspoons
    pumpkin pie spice
  • 1 teaspoon
    vanilla extract
  • 1 tablespoon
    lemon juice
  • ¼ teaspoon
    salt
  • non-dairy whipped cream, for serving
    Calories 367
    Fat 21g
    Carbs 37g
    Fiber 2g
    Sugar 18g
    Protein 9g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
  2. Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
  3. Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
  4. Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
  5. Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
  6. Using a spatula, spread the filling over the crust in an even layer.
  7. Bake for 20-25 minutes, until the cheesecake is set.
  8. Refrigerate uncovered for at least 4 hours, or overnight.
  9. Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
  10. Enjoy!
 

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