BAY AREA MUNCHIES DIARY OF A MISGUIDED HIPPIE

VEGAN PUMPKIN CHEESECAKE CUPS

With a week full of Friendsgiving festivities, this vegan friendly dessert will blow your guests away.

One of my favorite Holiday treats has always been pumpkin cheesecake. Since going vegan, I haven’t had to give it up (or any treats for that matter). Let the scale be a testament to the fact that us vegans aren’t missing out on much. There’s essentially a vegan version of almost anything.

Where there’s a nut, there’s a way.

Many desserts can be recreated by swapping milk or eggs with a nut-based substitute. The cashew nut serves as the perfect alternative for a creamy cheesecake. Not to mention, this dairy free, gluten free, guilt free goodness comes with some added perks too.

A Few Cashew Facts

  1. They’re a nice source of plant-based protein with 5g per serving.
  2. These nuts are packed with a multitude of vitamins and minerals, like copper and iron which help promote the formation of blood cells.
  3. They’re free of cholesterol and high in the good, heart-healthy, kind of fat.

Ingredients (8 servings)

Crust
1 cup pitted dates
1 cup raw walnuts or pecans

Filling
1 cup raw cashews
2 tbsp lemon juice
1/3 light coconut milk
2 tbsp olive oil
1/2 cup light agave nectar
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp ground cinnamon
fresh ginger (to taste)

Optional Toppings
dairy-free whipped cream (I use So Delicious Light Coco Whip)
pecans
ground cinnamon

Instructions

  1. Submerge cashews in hot water and allow them to soak for 30-60 minutes.
  2. While the cashews are soaking, place the ingredients for the crust into a blender or food processor. Blend/process until a dough-like consistency is formed.
  3. Using a muffin tin, line each cup with parchment or wax paper (for easy removal) and fill the base with the dough.
  4. Once the cashews are done soaking, place them along with the other filling ingredients into your blender or food processor until they are smooth.
  5. Evenly disperse the ingredients into the muffin tins and place in the freezer for 3-4 hours.
  6. Before serving, allow them to sit at room temperature for 15 minutes to soften.

Leave a Reply