Vegan Pumpkin Cheesecake is sure to become a holiday gathering favorite with its rich dairy-free creamy filling flavored with warm fall spices and a gluten-free, naturally sweetened nutty crust. Just don’t tell them it’s good for them.
This Vegan Pumpkin Cheesecake is not only a sweet tasty treat at the end of a holiday meal, it just happens to be filled with ingredients that are great for your health.
Why You Should Eat Pumpkin
Pumpkin is one of the best-known sources for beta-carotene which is a powerful antioxidant our bodies need.
According to MedlinePlus Beta-carotene helps prevent certain cancers, heart disease, cataracts, osteoarthritis, and age-related macular degeneration (AMD). It is also used to treat chronic fatigue syndrome, aging skin, AIDS, alcoholism, Alzheimer’s disease, depression, diabetes, epilepsy, headache, heartburn, a bacterial infection that may cause ulcers (Helicobacter pylori infection), high blood pressure, infertility, Parkinson’s disease, rheumatoid arthritis, schizophrenia, stroke, and skin disorders including psoriasis and vitiligo.
I personally drank cold-pressed carrot juice, which is high in beta-carotene, daily while going through my treatments for colon cancer. I truly feel juicing helped my body destroy my colon cancer and rebuild itself to a healthy state after surgeries.
Why You Should Eat Dates
For the crust, I used dates to create a sweet nutty flavor without added processed sugars. Dates are rich in potassium which gives this crust a bonus because it is good for you.
According to MedlinePlus potassium is a mineral that your body needs to work properly. It is a type of electrolyte that helps your nerves function and muscles to contract. It also helps your heartbeat stay regular.
Another big bonus in getting proper amounts of potassium in our diets is it helps move nutrients into cells and waste products out of cells. It is also noted that a diet rich in potassium helps to offset some of sodium’s harmful effects on blood pressure.
Don’t forget to pin for the holidays
Cashews For Meat Protine Substitute (Even better since they are in cheesecake)
According to the US Dept. of Health eating animal protein may increase your chances of developing kidney stones. However even though you need to limit how much animal protein you have each day, you still need to make sure you get enough protein. Consider replacing some of the meat and animal protein you would typically eat with some of these plant-based foods that are high in protein.
Also, when sweaters go on then it’s time to make this low-calorie perfectly wonderful Autumn Spiced Mocktail. Low-calorie cranberry juice is simmered with fresh ginger, cloves, cinnamon sticks, fresh-squeezed orange juice, and sliced Granny Smith apples to create a mocktail that is a sure crowd-pleaser for young and old.
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Vegan Pumpkin Cheesecake is sure to become a holiday gathering favorite with its rich dairy-free creamy filling flavored with warm fall spices and a gluten-free, naturally sweetened nutty crust. Just don’t tell them it’s good for them.
Ingredients
Crust
1 cup packed Medjool dates, pitted before you measure 1 1/2 cup pecans pieces 1/2 teaspoon pink Himalayan salt
Filling
1 1/2 cup raw cashews (soaked in hot water for 3 hours) 1 lemon, juiced 1/3 cup unsweetened coconut milk 3 tablespoons melted coconut oil 1/2 cup grade A maple syrup 1/3 cup pumpkin puree 1/2 teaspoon pink Himalayan salt 3/4 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon
Topping
1 14 oz can coconut cream (not milk, I use Trader Joes) 1/2 cup powdered sugar 1/2 teaspoon vanilla 1 teaspoon vanilla extract pumpkin seeds
Instructions
Cover cashews with hot water and allow to set for 3 hours. Then drain and set aside. Add dates to a food processor and blend until they form a smooth sticky ball. Remove and set aside. Add pecans and salt to blender and puree until they form a meal. Break date ball into pieces and add back into the food processor and process until smooth. Line an 8″ springform pan with parchment paper in the shape of the bottom. Divide crust evenly into bottom of closed springform pan, pushing the mixture into a smooth even crust with the palm of your hand. Add soaked and drained cashews and the rest of the ingredients into the food processor and puree until very smooth, about 3 or 4 minutes. If you have trouble blending add a little coconut milk a few tablespoons at a time. Pour filling into springform pan. Tap a few times to release any air bubbles and then place in freezer for 5 to 6 hours. Remove from springform pan and serve with topping
Topping
Chill the can of coconut cream in the refrigerator overnight. Remove the coconut cream from the fridge without tipping and remove the lid. Spoon coconut cream into a mixing bowl being careful not to let any milk spill into it if there is some in the can. Add powdered sugar and vanilla and whip all on high for 1 minute until smooth and creamy. Use immediately or place into a container and chill in refrigerator until needed. This will keep in your fridge for about 2 weeks and is also great on top of a cup of coffee. Dollop topping onto vegan pumpkin cheesecake and then sprinkle with pumpkin seeds. Serve and enjoy a light nutritious dessert that is good for you
Keywords: vegan pumpkin cheesecake
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