Vegan pumpkin "cheesecake" with coconut whipped cream for a no-bake dessert on Meatless Monday
Over the past few weeks, Meatless Monday has shown you how to make everything you need for your Thanksgiving table -- all totally vegan dishes -- except dessert. But we wouldn't forget about the most important aspect of any holiday meal: This vegan pumpkin cheesecake fits the bill, especially when topped with dairy-free coconut whipped cream. You'll want a strong blender or food processor for this recipe (adapted from a gluten-and-dairy-free blog), but you won't need to use the oven at all -- a bonus this week!
You will need:
1/2 teaspoon salt
2 cups raw almonds
1/4 cup plus 2/3 cup coconut oil
2 cups raw cashews
1 can pumpkin
1/2 cup maple syrup
2 teaspoons apple cider vinegar
2 teaspoons vanilla
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 can coconut milk (full-fat -- Thai Kitchen is our favorite brand)
1/4 cup powdered sugar
The night before, put the can of coconut milk in the fridge and soak the cashews overnight in plenty of water.
1. Soak the dates in enough water to cover them for about half an hour.
Drain them, reserving some of the water (about 4-to-5 tablespoons).
2. Put the almonds in your blender/food processor. Grind into a fine powder.