Introduction: Elegant Vegan Cheesecake
A yummy veganized cheesecake :D
Step 1: Vegan Pumpkin Pie Cheesecake (From Scratch!)
I made my own vegan cream cheese for this cheesecake :D
It is super awesome served with the vegan whipped cream and caramel sauce, that I am sharing how to make as well on this ible!
So yes, everything is from scratch, but no worries, it is not too complicated to make, believe me ;-)
Step 2: Homemade Vegan Cream Cheese From Scratch
Before going vegan, I made my own farmer's cheese, and after going vegan, I couldn't find vegan farmer's cheese in town, even for commercial vegan cream cheese is almost impossible to find if not too expensive.
After a couple of tries, finally I am happy to be able to make something that is close to the farmer's cheese I used to make with dairy.
To be honest, once I was happy, I have been making tons of vegan cheesecake ever since :D
Two days before, we prepare the vegan cream cheese!
• 1.98 ml (I big box) fortified soy milk
• 1/3 c x 3 apple cider vinegar
How to prepare
- Mix together in oven proof pan.
- Cover with pan lid, let stand in room temperature overnight.
- The following day, cook/bake milk mixture in oven, in 200 F for 6 H!
- After 6 H, line a strainer with cheesecloth and pour cooked milk and let it drip until no more liquid dropping.
- You got your vegan cream cheese ? Chill in the fridge until ready to use.
Step 3: Preparing the Pumpkin Bowl
You can use bigger pumpkins, but those mini pumpkin are sweeter and perfect and this ible will make 5 individual serving if using mini pumpkins. In all honesty, this will actually serve 10 if you halve each cheesecake, half of each is more than enough :D
- In a bowl, mix 2 tbsp sugar, 1 tsp cinnamon powder and 1/2 tsp allspice powder, set aside
- Wash and pat dry pumpkins. Cut off the top and clean the inside.
- Sprinkle the inside of the pumpkin, generously, with sugar mixture
- Line a jelly roll pan with aluminum foil, place pumpkins upside down, and bake on preheated 350 F for 12-15 minutes
Step 4: Baking the Cheesecake
In food processor, process until smooth:
• 1 1/2 c vegan cream cheese
• 1 can minus 2 tbsp coconut condensed milk
• 2 tbsp psyllium husk
• 3 tbsp pumpkin puree
• 2 tbsp maple syrup
• 1 tsp vanilla extrac
t• 1 tsp cinnamon powder
• 1/4 - 1/2 tsp allspice powder
Method
- Spoon enough vegan cream cheese mixture into pumpkin cavity
- Bake vegan cheesecake on preheated 350 F for 30 minutes.
- Take vegan cheesecake out of oven, cool to room temperature, then chill in the fridge over night.
Step 5: Vegan Whipped Cream
Even vegan cream cheese is super rare, imagine vegan whipped cream, so I made do with canned coconut milk!
It is stable at room temperature btw! But of course, not for hours :D
To make Vegan Whipped Cream
• 1 can of coconut milk, chilled in the fridge over night
• 2 tbsp maple syrup
• 1 tbsp vanilla extract
Method:
- Spoon the coconut cream (solidified coconut milk), and place into a mixer bowl
- Beat coconut cream with maple syrup and extract, until whipped cream consistency
Step 6: Vegan Caramel Sauce
This is so yummy yet super quick and simple to make!
• 2 tbsp reserved coconut condensed milk
• 2 tbsp maple syrup
• 1 tbsp cashew butter (or other nut butter, but not peanut butter as the flavor will be too strong of peanut butter instead caramel-like flavor)
Method
- Heat in microwave to warm and stir to combine
Step 7: Enjoy!
Spoon a dollop of vegan whipped cream on top of vegan cheesecake, drizzle with vegan caramel sauce, and sprinkle with crushed Speculaas cookies or gingerbread cookies.
Enjoy :D
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Participated in the
Baking Contest 2017