Pumpkin pie on Thanksgiving is such a cliché! This year, go with a vegan pumpkin cheesecake! And fine, it’s round like a pie and pumpkin like a pie and it’s cheesecake like a pie. Wait . . .
Thanksgiving is probably the biggest food day of the year. A whole day dedicated to eating (and being grateful. We do that, too.). Yum! The best day with friends and family to eat all the food you want, but all the food doesn’t have to be unhealthy. There are many options to serve on Thanksgiving that are filling but healthy like this pumpkin cheesecake!
The creaminess is made with soaked cashews. Once blended, they create a smooth and creamy texture to mimic other cheesecakes. The cashews are packed with vitamins like E, K, and B6, and also are antioxidants.
The pumpkin is a good source of beta-carotene. They also a loaded with vitamin A which helps your eyesight. Coconut oil is low in saturated fats and will help increase your HDL (good) cholesterol. It also is heart healthy and will lower the risk of heart disease.
So now you can make your (cheese)cake and eat it too!
Vegan Pumpkin Pie Cheesecake
- 1 ¼ cup vegan graham crackers, crushed
- ¼ cup vegan butter, melted
- 1 ½ cups raw cashews (soaked in very hot water for 1 hour)
- 1 lemon, juiced (2 tablespoons)
- ¼ cup coconut cream
- 3 tablespoons melted coconut oil
- ½ cup light agave nectar, plus more to taste
- ½ cup pumpkin puree
- Pinch Sunwarrior Sea Salt
- 1 teaspoon cinnamon
Soak your cashews in hot water for at least an hour.
Mix graham crackers and butter in a bowl. Then press into an 8 or 9 in a springform pan. Refrigerate for at least an hour.
When ready to make cheesecake, drain cashews and place in blender and add lemon juice, coconut cream, coconut oil, agave nectar, pumpkin, sea salt, and cinnamon. Mix until smooth about 2 to 3 minutes. Pour into prepared pan with crust. Freeze at least 4 hours.
Once ready to serve, let cheesecake sit at room temperature for about 5 minutes. Serve with whipped coconut cream, if desired.