Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake.PNG

It's time for dessert! Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, stopped by to share a crowd-pleasing recipe for everyone at your Thanksgiving table.

Cashew Pumpkin Cheesecake

1 1/2 cups of raw cashews, soaked for 1-3 hours, drained

1 cup pumpkin puree (pure pumpkin)

1/2 cup almond milk

1/2 cup brown sugar

1/4 cup maple syrup

1 Tbsp corn starch

2 tsp pumpkin pie spice

1 tsp cinnamon

1/4 tsp salt

1 1/2 tsp vanilla extract

1 unbaked 9-inch pastry crust (graham cracker)

Preheat oven to 350F.

Blend all ingredients except the pastry crust in a high-speed blender, starting slow then increasing speed and blend until smooth and creamy. Pour mixture into the unbaked pastry crust. Bake for 50-60 minutes until middle is cooked. Allow to cool for 30 minutes, cover and refrigerate for 6 hours or overnight before serving.

Pro tips

For a delicious brown sugar pumpkin drizzle, combine 1/4 pumpkin puree, 3/4 cup brown sugar, 3/4 cup water, and 2 tsp pumpkin spice in a small pan. Whisk together and heat on low to medium, and bring to a simmer. Allow to cool and drizzle over a piece of pumpkin cheesecake with some crushed pecans for added flavor and texture.

For a creamy, vegan whip topping, put a can of full-fat coconut milk in the fridge overnight. Once chilled, remove the lid and scrape out only the solid part on top, into a bowl. Add 1/4-3/4 cup of powdered sugar (depending on desired consistency and sweetness) and 1/2 tsp vanilla extract. Mix with a high speed mixer into a fluffy, delicious topping.