Elegant Vegan Cheesecake

A yummy veganized cheesecake :D

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 ;-)

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.

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

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.

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

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

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