I love all kinds of winter squash - butternut squash soups, stuffed roasted acorn squash, and of course, pumpkin. Since cheesecake is out of the question for me, I was delighted to find a vegan cheesecake! My only hitch with vegan baking is that it often relies on substitutes that are just as processed and far removed from their natural source as the non-vegan versions. Vegan cheesecakes usually call for Tofutti - which sounds ok...but when I looked at the ingredients I realized it's water, sugar, corn oil, corn syrup solids, soy protein, THEN tofu, and a bunch of flavoring, coloring and preserving agents. And, it's pricey.
This wonderful recipe from Post Punk Kitchen lets you make your own vegan cream cheese filling with ingredients that you are familiar with and are a bit more natural - cashews, bananas, silken tofu, coconut oil, pumpkin, etc... Now that is something I can be okay with! I realize it's dessert, but why put junk in your body if you can put in natural, whole food?
While it took me a bit longer to bake (60-75 minutes), it set up beautifully once refrigerated overnight. The topping is essential and I would make the crust a bit denser next time (maybe make 1.5x the crust recipe) since it was so thin it disappeared under the wetter filling. Other than that, it was absolutely flawless! We were so busy taste testing that it hardly made it to the dinner table!
Please visit Post Punk Kitchen for the recipe :)
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