If you read my blog, you know that I don’t like things that take a lot of time! Making the vegan pumpkin cheesecake is as easy as dumping all the ingredients in a food processor or blender and whirring them all together! Simply look at the ingredients or head to your local natural foods store where it most probably will be! When making pumpkin cheesecake vegan, you want to go with an authentic taste, and this crust is it. Just make sure that your store-bought pie crust is vegan. I based this recipe around a 9-inch graham cracker crust and the cheesecake mixture really fills up the pie crust so it is jam packed with flavor. The graham cracker crust is the best part of this vegan pumpkin cheesecake and just makes this recipe even faster to make! If you want to make your own, combine graham crackers and melted vegan butter. Of course, if you want, you can always make your own graham cracker crust, but why make more work for yourself? Since I am super easy, I use a prepared graham cracker crust from the store! I recommend using a graham cracker crust for dairy-free pumpkin cheesecake. Since this is a cheesecake, you aren’t going to want to use a regular Vegan Pie Crust like you would with an Apple Pie or a regular pumpkin pie. This is perfect for your Thanksgiving or holiday table. It is the perfect blend of warming spices and the flavor is immaculate, let’s not even mention the texture. This vegan pumpkin pie cheesecake tastes just like fall in your mouth. The best part? Way less additives than the store-bought kind, even the kind from a local vegan bakery. Kids love it. If you are trying to sneak more fruit into your kid’s diet, making pumpkin cheesecake vegan is a good way for them to eat more fruit.I truly feel like anyone can dump a bunch of ingredients in the food processor and bake it. Perfect for new cooks. If you are new to cooking and want something that sounds fancy but is super easy, this is the recipe for you! It is truly hard to fail when making pumpkin cheesecake vegan at home.Sure it has to bake for a while, but the amount of active time you have to devote? Very minimal. I can’t explain how simple and easy this is to make. It whips up super quickly. This vegan pumpkin cheesecake literally takes only 10 minutes of prep time.Just blend it up and pop it in the oven and let it set in the fridge and you are done! It is the perfect dessert for your Vegan Thanksgiving Feast! Why You Will Love This Vegan Pumpkin Cheesecake Recipe I truly think this is pretty much one of the easiest vegan pumpkin cheesecakes you could ever make. He couldn’t tell the difference or that it was vegan at all. Then, later that day, he texted me saying that it tasted amazing and he really loved it. He asked me if it was vegan and I said yes. I actually gave the leftovers from this recipe to my dad the first time I made it. This recipe doesn’t use nuts! It actually uses tofu as the base! Tofu actually offers the perfect cheesecake texture that looks and tastes very realistic for the best egg-free pumpkin cheesecake.īelieve it or not, you can’t taste or even tell that tofu is in this recipe! The blend of spices and pumpkin puree means the tofu isn’t even noticeable.Įven non-vegans will love this tofu pumpkin cheesecake. This is NOT one of those “no bake” vegan cheesecakes, you do have to bake this one in the oven, but that is okay because it really helps the flavors and spices come together! I like to call this my pumpkin pie cheesecake because it has the flavor of pumpkin pie with the texture of cheesecake! This is truly one of my favorite Cozy Vegan Fall Recipes and I know you are going to love it! If you are afraid to make pumpkin cheesecake vegan at home, I am going to walk you through it step by step. This vegan pumpkin cheesecake is so full of spices and flavor, it will surely become a holiday favorite in your home!
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