Pumpkin Cheesecake

What you will need:

1 Can Pumpkin
1 Package Vegan Cream Cheese
1/2 Cup Cashews (soaked overnight)
2 TBS Pumpkin Pie Spice
1 TBS Cinnamon
1 tsp Salt
1 1/4 Cup Sugar
3 TBS Lemon Juice
2 Pre-made Pie Crusts


To Make:

Preheat oven to 350.
Place all ingredients in food processor and process until smooth.
Pour mixture evenly into pie shells.
Bake for 20-25 minutes until top is slightly brown.
Cool completely, then place in fridge overnight.
Store in the refrigerator.

Comments

Post a Comment

Popular posts from this blog

My Story on how I Became a Vegan Chef

          I was not always a vegan. In fact, I am not a strict vegan, but my husband is. When I started cooking vegan food for him many years ago (at that time I was a meat eater, but have since become a strict vegetarian), the only "vegan" food I knew how to make was (surprise, surprise) salads. Honestly, they always consisted of the same ingredients: romaine lettuce, cucumber, tomatoes, green peppers, tofu, and oil and vinegar dressing. BORING!                  Well as you can image, we got tired of those salads pretty quickly. That is when I started experimenting in the kitchen. At first, most of my experiments didn't come out very well,(some of them were even completely in-eatable), but my husband was a trooper and always thanked me for the meal, even if it was unappetizing (several years later, he told me how bad I used to be, but by then, I was able to laugh about ...
Read more

Warm Pesto Pasta Salad

Image
This is such a great dish and can be served either warm or cold. It is also a great dinner that can be refrigerated and eaten for a bunch the next day. This dish is high in fiber and taste amazing! It is a little higher in calories, but it is for a hefty serving (about 1.5 cups).  Warm Pesto Pasta Salad Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 5-6 Calories: 400-460 per serving What You Will Need: 1/2 Box of Elbow Noodles 1/2 Container Grape Tomatoes (cut in half) 2.25oz Pine Nuts 4oz Fresh Basil 1 Green Pepper (chopped) 1 Red Onion (chopped) 5 Cloves Garlic (peeled) 1 8oz Package Baby Bella Mushrooms (chopped) 3 Stalks Celery (chopped)  3/4 cup Nutritional Yeast 1/4 cup +1 TBS olive oil 1 TBS Fresh Ground Pepper 1/2 TBS Onion Powder 1/2 TBS Garlic Powder 1/2 tsp Mustard Powder 1 TBS Sea Salt 1 TBS Lemon Juice To Prepare: Place 1 TBS olive oil in pan and turn to medium heat. When oil is hot, place mushrooms, pepper, on...
Read more

Pesto Pasta with Mushrooms and Peppers

Image
Pesto Pasta is one of my absolute favorite meals. It is so tasty, especially with a homemade pesto sauce. Many people think sauces are complicated and hard to make, but this one is super easy and takes about 5 minutes total!  Vegan Pesto Pasta Servings: 5-6 Prep Time: 10 minutes Cook Time 10 Minutes What you will need: Pantry: 1/2 box of your favorite Rotini Pasta (I used Barilla Veggie Rotini) 1/3 Cup Olive Oil + 2 TBS for sautéing  1/3 Cup lightly salted or unsalted Cashews 1/2 Cup Nutritional Yeast 1.5 TBS Sea Salt  1/2 tsp Onion Powder 1/2 tsp garlic powder Fresh: 4-5 Cloves of Garlic (peeled) 2 Cups fresh Basil 1 TBS Lemon Juice 1 Green Pepper (chopped) 1 Red Pepper (chopped) 8oz Baby Bella Mushrooms (sliced) 5 Green Onions (diced) 1/2 Red Onion (diced) 3/4 Cup halved grape or cherry Tomatoes Directions: For Pesto sauce Place cashews in food processor and pulse 5-7 times. Add 1/3 cup oil, garlic, yeast, basil, lemon juic...
Read more