Vegan pumpkin cheesecake

It’s that time of year again where all the pumpkin lattes and pumpkin loaves are in full swing. Canadian Thanksgiving is today! Monday October 8th and we are going to a vegan potluck hosted by “Meetless Meet up”, this year we teamed with UBC vegans so it’s being hosted on campus at UBC! One of our contributions is this Pumpkin pie. We decided to use cashews instead of tofutti as the main pie filling.

pumpkin pie


Pumpkin pie crust:

1 box Gluten free graham crackers

1/4 cup coconut oil

1 tbsp vegan butter

Pumpkin pie filling:

2 cups cashews (soaked for 8 hours)

1/3 cup pumpkin puree

1/4 cup coconut oil

1/4 cup maple syrup

2 tbsp molasses

1/4 tsp ground ginger

1 tsp cinnamon



First soak the cashews in water for around 8 hours so they are softer and easy to blend. Next use the food processor to mix the graham crackers and the melted coconut oil and butter add more if needed and then mix it together it should form a thick consistency, pat down in to the pie dish
Next work on the pie filling place the cashews in the blender with the rest of the filling ingredients blend for about two minutes and taste, adjust flavour to your liking.
Pour the filling on top of the pie crust and decorate with pecans. Leave in the fridge to cool or you can put in the freezer first for an hour or so then store in the fridge
Fun Fact!:
Cashews are high in vitamins, minerals and antioxidants. Research shows that eating cashews can help reduce your blood pressure ans reduce “bad” cholesterol.
In school right now we are learning about fats. Cashews are high in fat but these fats are mono unsaturated and polyunsaturated, when substituted for saturated fats, mono and polyunsaturated fats can help improve heart disease.



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