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Vegan Double-Layer Pumpkin Cheesecake

FatFree Vegan Kitchen
  • minutes
  • Serves 8

INGREDIENTS

1/4 tsp

Ginger

1/2 cup

Pumpkin puree, canned

12 oz

Silken tofu mori-nu brand in aseptic package, extra-firm

1 1/2 tbsp

Lemon juice

1/2 cup

Agave nectar or sugar

3 tbsp

Brown sugar or natural sugar

1/2 tsp

Cinnamon

2 tbsp

Cornstarch

1/4 tsp

Nutmeg please, fresh

1/2 tsp

Vanilla

8 oz

Tofutti better than cream cheese look

2 tsp

Rum optional

1

Pre-made 8-inch graham cracker crust or oatmeal cookie crust