Plant-Based Pecan Pie Cheesecake Your Holiday Guests Will DEVOUR! #vegan #glutenfree

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu offers a lower-fat alternative while maintaining creaminess.

plant-based cream cheese

🥗Healthier: homemade cashew cream

💰Cheaper: regular cream cheese

Homemade cashew cream is nutritious and can be made at home easily.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic alternative.

plant-based graham cracker crust

🥗Healthier: oat crust

💰Cheaper: homemade cookie crust

Oat crust is gluten-free and can be made with pantry staples.

Toast the pecans before starting.

In a food processor, blend 1 cup of toasted pecans and 1/2 cup of pitted dates until the mixture sticks together.

Press the mixture into a 6-inch cheesecake tin to form the crust.

For the filling, blend 2 cups of raw unsalted cashews, 3 tablespoons of lemon juice, 1 teaspoon of vanilla powder or extract, 1/2 cup of pitted dates, and 1 1/2 cups of unsweetened soy milk until smooth and creamy.

Pour the filling over the crust and smooth the top.

Refrigerate for 4 to 6 hours or freeze for about 3 hours to set.

To make the caramel sauce, blend 1/2 cup of pitted dates, 1/2 teaspoon of vanilla powder or extract, 1 tablespoon of roasted or toasted pecans, 1 tablespoon of nutritional yeast, and 1 cup of water until silky.

Optionally, heat the caramel sauce in a saucepan to thicken it before pouring over the cheesecake.

Once the cheesecake is set, pour the caramel sauce on top and decorate with additional pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens