Vegan pumpkin "cheesecake" with coconut whipped cream for a no-bake dessert on Meatless Monday

Categories: Meatless Monday

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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!

See also: Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

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You will need:
12 dates
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
1 lemon
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.

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1. Soak the dates in enough water to cover them for about half an hour.

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Drain them, reserving some of the water (about 4-to-5 tablespoons).

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2. Put the almonds in your blender/food processor. Grind into a fine powder.

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