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Easy 5 Ingredients Vegan Pumpkin Cheesecake Recipe!

Today is Thanksgiving and it feels good to get in the seasonal spirit by trying some new recipes–and anything pumpkin is definitely on the menu. If you’re a vegan, this time of year can be challenging to find dishes that are not only dairy-free, but also simple to make. So we did a little digging around and found, what we think, is the easiest–and healthiest–vegan pumpkin cheesecake out there.
Like many vegan dishes, this one starts with soaked nuts–cashews in this case. For those of you who think this is too much work, I’ve tried soaking cashews, and it’s actually very simple. They end up with a creamy, buttery flavor that is perfect for this cheesecake. Plus they allow you to ditch a number of the unhealthy ingredients like dairy, oil and eggs.
Come inside to view the recipe…….

Here are the 5 ingredients you will need:
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 16 oz. can organic pumpkin puree (or use fresh puree for even better flavor!)
2 tsp pumpkin pie spice
1 tub (8 ounces) tofu cream cheese
* you can also add 1/2 tsp salt to taste (depending on how much salt you soaked your cashews in)
All of these ingredients go into a standard vegan graham cracker pie crust, and the whole thing takes about 15 minutes to make (not including the time your cashews are soaking in the refrigerator).

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