Vegan Pumpkin Cheesecake/ DIY Daiya Cheezecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu reduces fat while maintaining a creamy texture.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in calories and has a similar sweetness.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar creamy base.

vegan graham cracker crust

🥗Healthier: oat crust

💰Cheaper: homemade cookie crust

Homemade options can be more economical.

Blend together graham crackers and vegan butter to make your own crust, or use a pre-made graham cracker crust.

Prepare 1 cup of pumpkin and set aside.

Add 1 container of tofu to a blender and blend until smooth.

Blend in 1/4 cup light brown sugar, 1 tablespoon pumpkin pie spice, 1 cup coconut milk, 1/2 cup melted coconut oil, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon xanthan gum (optional).

Add in 1 cup pumpkin puree and a pinch of salt, and blend until smooth.

Pour the mixture into a saucepan and heat, stirring constantly until hot.

Add 3 tablespoons tapioca starch or flour and stir until incorporated, blending again if necessary.

Pour the filling on top of the crust and place in the fridge to set for at least 4 to 6 hours, preferably overnight.

To make the caramel sauce, set a pan over medium-high heat and add 3 tablespoons unsalted vegan butter, 1/2 cup maple syrup, 1 cup sifted confection sugar, and 1/8 teaspoon salt.

Bring to a simmer, stirring constantly, and continue to simmer until the sauce thickens slightly.

Remove from heat and let cool before spooning over the cheesecake and decorating with crushed pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens