Hope your weekend is peachy and enjoyable. We’re cracking on with chores and DIY because the climate is actually depressing and we dedicated to returning to DIY when being exterior isn’t enjoyable in any respect. At the moment is one among today… Recipewise, I’ve had some critical tribulations with my oven earlier than the weekend the place I assumed it was irreparably damaged (and we bought it on Ebay so no guarantee) because it saved on tripping the electrical energy and ruined my bread.
Fortunately it turned out to be one thing else and we now discovered the cultprit so baked recipes will resume quickly, however within the meantime I made some easy no bake vegan pumpkin cheesecake jars for you. They’re actually easy and tremendous fast to make and are excellent as a final minute dessert as they set very quickly too. They’re good and creamy and aromatic with pumpkin pie spices.
MORE ABOUT THE INGREDIENTS
GINGER NUT BISCUITS: These are standard UK biscuits that are usually unintentionally vegan however please do examine the packet to verify as it might differ from model to model. Within the US, these are referred to as ginger snaps. Due to the cheesecake combination above, they don’t hold crunchy for a very long time so if you’re planning to make these upfront, coat crushed biscuits in 2 tbsp / 25 g of melted vegan butter. If wanting to maintain this dessert gluten-free, use GF biscuits.
AGAR AGAR POWDER: I used a small quantity of agar agar powder – vegan gelatine (obtained from seaweed) – to agency up the cheesecake combination. Agar agar powder can theoretically get replaced by agar agar flakes however you’ll have to triple the amount (so use 4½ tsp) as they’re 3 instances much less potent and I usually don’t like utilizing them as they by no means totally dissolve, in my expertise. To stiffen the combination with out agar agar, add 50 g / ¼ cup of melted coconut oil to the combination as an alternative.
PUMPKIN PUREE: In the event you stay within the US or Australia, you’ll be capable of purchase this actually simply, in any other case you may make it your self by steaming peeled pumpkin till fork tender and mixing it in a meals processor.
MAPLE SYRUP: I used maple syrup to sweeten this cheesecake, however any liquid sweetner like brown rice syrup or agave syrup will work simply effectively. You could possibly additionally use icing sugar and add an additional 80 ml / 1/3 cup of plant milk to interchange among the moisture misplaced.
CASHEWS: cashews are fatty nuts excellent for making a cheeseless cheesecake. As soon as soaked in water they soften significantly and might be blended into a wonderfully easy and creamy liquid. If you wish to use different nuts, native to Austalia, macademias work simply as effectively. In the event you keep away from nuts, hulled sunflower seeds (soaked for a number of hours in water) ought to work simply as effectively. I haven’t examined them on this recipe, however I’ve used them in lots of different recipes with an ideal end result.
VEGAN YOGHURT: I used thick and creamy coconut yoghurt right here, which doubled up as a garnish too, however any neutrally flavoured vegan yoghurt will work.
SPICES: I used a mix of cinnamon, ginger, nutmeg and cloves to provide these cheesecakes a pumpkin pie flavour. Be at liberty regulate the quantities to your personal style or use a prepared made pumpkin pie spice as an alternative.
Put together the combination by mixing the entire components collectively till easy and creamy. Including activated agar agar after you put together the bottom. Make the bottom with crushed ginger biscuits (and melted vegan butter except you propose on serving instantly after making ready).
- 80 g / 2.8 (approx. 8) ginger nut biscuits*
- 25 g / 2 tbsp melted vegan butter or coconut oil (optionally available)
- 3 g / 1½ tsp agar agar powder*
- 240 g / 1 cup pumpkin purée
- 120 / ½ cup maple syrup
- 130 g / 1 cup uncooked cashews, presoaked*
- 120 g / ½ cup vegan yoghurt, plus extra to embellish
- 15 ml / 1 tbsp lemon juice
- SPICES: ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, 1/8 tsp cloves*
- 1 tsp vanilla paste or vanilla extract
- a beneficiant pinch of salt
- 30 g / ¼ pecans or further biscuits, to embellish
METHOD
- Crush the biscuits coarsely (or finely if making upfront) utilizing a pestle and mortar or by wrapping them in a kitchen towel and smashing them gently with a rolling pin.
- If not planning to devour these straightaway, stir 2 tbsp / 25 g of melted vegan butter by way of finely crushed biscuits and compact the combination on the backside of every glass with the again of a spoon. Pop within the freezer for five minutes to set.
- Put agar agar powder in a small pot with 120 ml / ½ cup of water. Permit to take a seat for 10 minutes.
- In the meantime, place pupkin purée, maple syrup, drained cashews, vegan yoghurt, lemon juice, spices, vanilla paste and salt in a blender. Mix till utterly easy.
- After 10 minutes, deliver the agar agar combination to a simmer stirring the entire time and as soon as it begins simmering stick with it cooking for an additional minute while stirring.
- Shortly pour activated agar agar combination into the blender and mix effectively.
- Transferring rapidly, pour the cheesecake combination over the crushed biscuits. Permit to set – it units rapidly, 20 minutes tops
- Adorn with somewhat bit further youghurt and pecans or crushed biscuits.
NOTES
*AGAR AGAR POWDER: Agar agar powder – vegan gelatine – can theoretically get replaced by agar agar flakes however you’ll have to triple the amount as they’re 3 instances much less potent and I usually don’t like utilizing them as they by no means totally dissolve, in my expertise. To stiffen the combination with out agar agar, add 50 g / ¼ cup of melted coconut oil to the combination as an alternative.
*CASHEWS: Have to be soaked in boiling water not less than 20 minutes previous to utilizing or for a number of hours in chilly water.
*SPICES: you possibly can use approx. 1½ tsp of pumpkin pie spice as an alternative.
NUTRITIONAL INFO
*per 1 out of 4 cheesecakes
