Vegan Pumpkin Cheesecake with Cashew Cream
Ingredients
Pumpkin puree
- 1 pumpkin (I used a Kabocha Squash)
Cashew cream-cheese
- 2 cups cashew
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 pinch of salt
- 1 tsp apple cider vinegar
Crust
- 250 g digestive cookies
- 6 tbsp rolled oats
- 5 tbsp coconut oil melted
Filling
- 1 can full-fat coconut milk
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla powder
- 4 tbsp corn starch
Preparation
Preheat the oven to 180 degrees (350 F). Half the pumpkin (I used a Kabocha Squash), scoop out the seeds, place the halves cut-side-down onto a baking sheet covered with parchment paper and bake for 45-50 minutes or until the flesh is soft.
Scoop out the flesh into a food-processor and process it until you get a creamy puree. Set 1 cup of puree aside, you can use the rest for another recipe.
Cream cheese
Place cashews in a pot and cover with water. Bring water to boil, cover and remove from heat.
Soak cashews for 15 minutes then drain and transfer in a food-processor along with coconut milk, coconut oil, salt and apple cider vinegar. Process until creamy and scoop into a bowl.
Crust
Place cookies and oats in a food-processor and process until finely ground.
Mix the crumbs with melted coconut oil and press the mixture into the bottom and the sides of a 18cm (7inch) Ø springform. Use a tablespoon to do this step. Place the crust in the freezer.
Filling
Preheat the oven to 180 degrees (350 F).
Place cream-cheese, pumpkin puree, coconut cream, sugar, salt, cinnamon, vanilla powder and corn starch in a food-processor and process until smooth.
Pour the filling into the crust and smooth it out using a spatula.
Bake in the middle of the oven for 60 minutes. After 60 minutes the outside should be set, while the inside should be slightly jiggly.
Let the cheesecake cool completely before topping it with coconut whipped cream or any topping of your choice.
Enjoy!
