Vegan Pumpkin Cheesecake
This creamy vegan pumpkin cheesecake features a graham cracker-style crust, perfect for any occasion. It's lighter, creamier, and spicier than traditional pumpkin pie, offering a delightful balance of pumpkin flavor and tang. This easy-to-make dessert is gluten-free and soy-free, making it a crowd-pleaser for everyone.
Instructions
- 1
Preheat the oven to 350 degrees F. Blend the cashews (0.33 cup) and non dairy yogurt (0.75 cup) until smooth. Add the pumpkin puree (1 cup), sugar (3.5 tbsp), pumpkin pie spice (1.5 tsp), cornstarch (1 tbsp), vanilla extract (1 tsp), salt (0.25 tsp), and lime juice (1.25 tbsp). Blend until smooth, scraping the sides as needed.
- 2
Taste and adjust sweetness and spice. Pour the mixture into the prepared crust of choice (vegan) (1 pie).
- 3
Bake for minutes (45). Cool completely, then chill for a few hours to set well. Slice and serve with whipped coconut cream or ice cream.
Nutrition Facts
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