PUMP­KIN CHEESE­CAKE CRUST 1 cup raw hazel­nuts, soaked, rinsed, and drained 5 Tbs. black­strap mo­lasses ½ cup raw ca­cao pow­der 1 tsp. pure vanilla ex­tract CHEESE­CAKE cups raw cashews, soaked, rinsed, and drained 1 ½ cups cooked pump­kin ⅔ cup or­ganic re­fined

Better Nutrition - - VEGAN EATS -

Makes 1 - inch cake ( about 1 serv­ings) With hints of lemon and maple syrup, this creamy ve­gan pump­kin cheese­cake is per­fect for any hol­i­day feast. A sim­ple nut crust cre­ates great fla­vor and tex­ture. To make crust, place nuts, mo­lasses, ca­cao pow­der, and vanilla in blender, and process un­til mix­ture reaches de­sired tex­ture. Scoop out, and press evenly into inch cake pan. Chill in re­frig­er­a­tor – hours.

To make pump­kin cheese­cake fill­ing: Place all in­gre­di­ents in blender. Process un­til mix­ture is smooth and creamy. ( If mix­ture is too thick to blend, add nondairy, soy- free milk, Tbs. at a time, to de­sired thick­ness.)

Pour pump­kin mix­ture into crust, smooth­ing out top. Cover, and re­frig­er­ate overnight to set. Cheese­cake will keep up to five days in re­frig­er­a­tor.

Per serv­ing: 8 cal; g prot; 8g to­tal fat ( g sat fat); g carb; mg chol; mg sod; g fiber;

g sug­ars

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