Vegan Pumpkin Cheesecake
tofu cashews lemon juice coconut cream pumpkin puree maple syrup sugar vanilla cinnamon nutmeg allspice ginger cornstarch vegan plain cookie vegan butter
To a food processor, add the tofu, cashews, lemon juice & zest, coconut cream, pumpkin, maple, sugar, vanilla, spices, and cornstarch.
Blend on high speed, until you reach a very smooth consistency. Then set the cheesecake batter aside.
To a clean bowl of the food processor, add the vegan cookies and vegan butter and pulse them together.
Transfer the crust to the pan and press it down tightly to the bottom of the pan.
Pour the cheesecake filling on top of the crust. Even out the top so it is level and flat. Then bake the cheesecake.
Slice the cheesecake, top with coconut whipped cream and cinnamon, and enjoy!
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