No Bake Pumpkin "cheesecake" Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Almond butter,
2 tbsp: Water,
6 ounce: Graham crackers,
2 cup: Pumpkin, cooked & pureed
1 package: Silken tofu, firm
2/3 cup: Maple syrup,
1/4 cup: Almond butter,
1 tbsp: Pumpkin pie spice,
1 cup: Water,
1 1/2 tbsp: Agar powder,
Directions:
Lightly oil a 12" springform pan & seet aside.
Mix together almond butter & water. Set aside. Grind graham
crackers in a food processor into fine crumbs. Transfer to a large
bowl & mix in the prepared almond butter-water mixture until coarse
crumbs are formed. Press firmly into bottom of prepared pan & set
aside.
Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes,
whisking constantly. Immediately add to pumpkin mixture & blend until
smooth.
Pour this mixture into the waiting crust & smooth the top. Chill
overnight.
"Vegetarian Gourmet" Fall, 1995 From: Recipes
Source from luhu.jp
Mix together almond butter & water. Set aside. Grind graham
crackers in a food processor into fine crumbs. Transfer to a large
bowl & mix in the prepared almond butter-water mixture until coarse
crumbs are formed. Press firmly into bottom of prepared pan & set
aside.
Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes,
whisking constantly. Immediately add to pumpkin mixture & blend until
smooth.
Pour this mixture into the waiting crust & smooth the top. Chill
overnight.
"Vegetarian Gourmet" Fall, 1995 From: Recipes
Source from luhu.jp