Vegan Pumpkin Cheesecake with Vanilla Cream Cheese Frosting and Apple Cider Reduction

Ingredients

• 4 cups vegan cream cheese
• 2 cups agave nectar or maple syrup
• 2 cups plain unsweetened soy milk
• 1 cup pumpkin puree
• 1 1/2 cups (12 ounces) silken tofu
• 1 cup arrowroot powder
• 1 tablespoon agar powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 4 cups apple cider
• 1 cup unrefined sugar
• 1/4 teaspoon freshly grated nutmeg
• 2 cups confectioners' sugar
• 1 cup Earth Balance Natural Buttery Spread, softened
• 1/2 cup baby Thai coconut meat or creamed coconut
• 1 teaspoon vanilla extract
• 1 cup vegan cream cheese

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag