From Minimalist Baker
Vegan Pumpkin Swirl Cheesecake
- Time
- 1 hr 40 min
- Makes
- 10
- Ingredients
- 14
10 things you may not have.
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Ingredients
- 7 ounces vegan graham crackers or gingersnaps*
- 5 Tbsp vegan butter ((or sub coconut oil))
- 1 12.3 ounce package firm silken tofu* ((gently pressed dry // I used Morinaga brand))
- 1 1/2 Tbsp coconut oil ((melted))
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 heaping cup unsweetened almond milk
- 1/3 cup maple syrup or brown sugar ((or sub honey if not vegan))
- 2 Tbsp cornstarch or arrowroot powder
- 1 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1 Tbsp cornstarch or arrowroot powder
- 3 Tbsp maple syrup or brown sugar ((or sub honey if not vegan))
- 1 tsp pumpkin pie spice
Nutrition · per serving
1 slice per serving
- Calories
- 206 kcal
- Fat
- 8.7 g
- Fiber
- 1.4 g
- Sugar
- 16.7 g
- Sodium
- 190 mg
- Protein
- 4.1 g
- Carbohydrate
- 28 g
- Saturated fat
- 1.8 g
As published by Minimalist Baker.
The method
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