VEGAN PUMPKIN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: pitted date, rolled oats, almond, salt, water, cashews, coconut cream, coconut oil, maple syrup, vanilla extract, pumpkin puree, cinnamon, allspice, ginger
Provided by Rachel Gaewski
Categories Desserts
Yield 9 servings
Number Of Ingredients 14
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
- Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
- Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
- Process until smooth.
- In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
- Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
- In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
- Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
- Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
- Freeze for at least 2 hours, or overnight.
- Remove from freezer and slice into 9 even bars.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 40 grams, Fat 31 grams, Fiber 4 grams, Protein 7 grams, Sugar 44 grams
VEGAN PUMPKIN CHEESECAKE
Very good and healthy alternative to regular pumpkin pie or cheesecake.
Provided by kaelinjett
Categories Pumpkin Pie
Time 4h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.
- Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
- Add pumpkin, brown sugar, rum, cinnamon, ginger, and nutmeg to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
- Bake until the center is almost set and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 40.4 g, Fat 14.4 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 308.7 mg, Sugar 29.3 g
VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
PUMPKIN CHEESECAKE - VEGAN
Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook
Provided by Kozmic Blues
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly oil an 8-inch springform pan or coat with nonstick spray.
- Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
- Press the crumbs evenly against the bottom and side of the pan and set aside.
- Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
- Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
- Spread the filling evenly into the prepared crust.
- Bake for 45 minutes, or until firm.
- Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.
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