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