Vegan Pumpkin Cheesecake

This cheesecake was pretty good, but I’ve had better vegan desserts. There was something strange about the vegan cream cheese recipe I used, so I suggest buying it at the store or using the real thing. But here it is anyway 🙂

The first thing I did was prepare the vegan cream cheese from this website in a separate container.
Vegan Cream Cheese
1 1/2 cups Raw Cashews, soaked overnight
1/2 cup water
3 Tbs. Hummus (mashed chickpeas with dash of lemon juice and dash of garlic)
1 Tbs. Oil (I used Olive Oil)
2 Tbs. Fresh Lemon Juice
2 Tbs. Apple Cider Vinegar
1/2 – 2 tsp. Fine Sea Salt
Blend ingredients in a blender until smooth.

Vegan Pumpkin Cheesecake
Add 1 cup of this cream cheese to a 15oz can of pumpkin in the blender. Then add:
2/3 c sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tsp vanilla
2 tbsp cornstarch

Graham Cracker Crust:
Prepare graham cracker crust by mashing 2 cups whole grain cereal in a zip-lock bag, and then mix in 2 tbsp honey and smash into a pie dish. Then add the filling from the blender and bake at 350 degrees for 45 minutes. Cool to room temperature and keep in fridge for several hours before enjoying!

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1 Response to Vegan Pumpkin Cheesecake

  1. Pingback: Pumpkin Bread with Cream Cheese Frosting | Plants Only

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