You know how I love to stay on top of new book releases that are dairy-free friendly, and today is the launch of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. And what better way to celebrate the event than cake? Seasonal pumpkin vegan cheesecake to be specific.
Laura is a vegan chef and the award-winning host of public television’s Jazzy Vegetarian. I’ve had the opportunity to feature several of her recipes in the past, including: Turtle Cookie Squares, Sun-Dried Tomato and Broccoli Penne from Jazzy Vegetarian, and Cinnamon Maple Mini Muffins, Vegan Twice Baked Potatoes and Asparagus with Vegan Hollandaise Sauce from Jazzy Vegetarian Classics.
But, Laura Theodore’s Vegan-Ease is a beautifully-designed, gift-worthy hardback cookbook that really takes the vegan cheesecake. (sorry, lame pun totally attempted)
This delightful pumpkin vegan cheesecake (recipe below) is just a little taste of what’s in store for you within Laura Theodore’s Vegan-Ease. The book starts with a succinct chapter of “ease-y essential guides” and then jumps right into 130 totally doable recipes with full color photos, before closing with an adorable and complete line-up of menus.
The order of the chapters is slightly unconventional, Laura starts with “fast appetizers and fun beverages” before moving into breakfast items, but she covers all of the basics, everyday meals and even holiday options. Some of the recipes that caught my eye were:
Pear and Apple Breakfast Pizza- Petite Soda Bread
- Bountiful Blueberry Bars
- Butternut Squash Soup with Quick Cashew “Cream”
- Carrot Ginger Dressing
- White Lasagna with Mushrooms and Green Peas
- “Hungry Guy” Burgers
- Creamy Polenta with Spicy Cauliflower Sauce
- Steamed Kale with Lemon Tahini Sauce
- Chili-Chickpea Stuffed Spuds
- Peanut Butter-Chocolate Mousse
- Four-Ingredient Chocolate Chop Oatmeal Cookies
- Upside-Down Apple ‘n Oat Mini-Cakes
- Vegan Whipped Topping (which is perfect atop this pumpkin spice vegan cheesecake!)
- Cranberry Christmas Coffee Cake
- Sunflower Seed, Cashew and Oat Loaf
- Holiday Rosemary Smashed Potatoes
Note that the focus in Laura Theodore’s Vegan-Ease is on healthy, simple, vegan cuisine, so everything is free of dairy, eggs, and other animal products, but she does use wheat, soy, and nuts in her recipes.
Special Diet Notes: Pumpkin Spice Vegan Cheesecake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
For a gluten-free pumpkin spice vegan cheesecake, be sure to use gluten-free, dairy-free cookies, such as Enjoy Life Crunchy Cookies or Lucy’s Cookies.
For a soy-free pumpkin spice vegan cheesecake, I recommend using 1 can of good quality, full-fat coconut milk (14 to 16 ounces) in place of the tofu. This has not been tested with this recipe specifically, and may yield softer, more pumpkin pie-like results. You will also want to use a soy-free butter spread.
- 1¾ cups cookie crumbs (ginger cookies work well; gluten-free optional)
- ¼ cup dairy-free buttery spread, melted
- 2 tablespoons rolled oats
- 14 to 16 ounces firm regular tofu
- 1 16-ounce can pumpkin puree
- 2⁄3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 3 tablespoons cookie crumbs (gluten-free optional)
- Preheat the oven to 350ºF. Liberally grease a 10-inch round springform pan.
- To make the crust, put the cookie crumbs and the melted buttery spread in a medium-sized bowl and mix with a fork until well combined.
- Pat the crumbs firmly into the bottom of the prepared pan.
- Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.
- To make the filling, put the rolled oats in a blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy.
- Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.
- Sprinkle the cookie topping evenly over the top of the cake, and gently pressing them into the top, so the crumbs adhere.
- Release the side of the springform pan to unmold. Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Covered leftover vegan cheesecake tightly and store in the refrigerator; will keep for about 2 days.
6 Comments
Just in time for fall, perfect!
This looks SO good! A great vegan option!
Cheeseless cheesecake? #mindblown
Would love to try this! I just got a homemade tofu-making kit.
Now that sounds cool Katie! I’ve never made my own tofu.
What a great vegan version, fabulous way to put tofu to use!
Oh wow! Simply stunning! I have never had pumpkin spice cheesecake, but it sounds so good! I may have to buy that cookbook!