Why won't my vegan pumpkin pie set?

Your vegan pumpkin pie might not set if it lacks a proper thickener or hasn't chilled long enough. Use cornstarch, agar agar, or arrowroot starch and refrigerate the pie overnight for best results.

What is the base of no-bake vegan cheesecake?

The classic base for a no-bake vegan cheesecake is soaked and blended raw cashews, combined with coconut cream or vegan cream cheese to create a creamy, smooth texture.

What thickens a no-bake cheesecake?

No-bake cheesecakes are typically thickened using coconut cream, vegan cream cheese, cashews, cornstarch, or agar agar. These ingredients firm up the cheesecake once refrigerated.

What is a good egg substitute for vegan cheesecake?

Silken tofu, cornstarch, flax eggs, chia eggs, or agar agar can all replace eggs in a vegan cheesecake, helping it set and giving it a creamy texture.

What do vegans bake with instead of eggs?

Popular vegan egg replacements include: Flaxseed or chia seed "eggs" Applesauce or mashed bananas (for moisture and binding) Silken tofu (for creamy texture) Baking soda and vinegar (for leavening) Aquafaba (chickpea water, perfect for meringues)

What is the best milk for vegan pumpkin pie?

The best vegan milk for pumpkin pie is full-fat coconut milk due to its rich, creamy texture and natural thickening properties. Almond milk or oat milk can also work but won't be as creamy.

What is a vegan substitute for eggs in pumpkin pie?

Cornstarch, arrowroot powder, agar agar, flax or chia seed eggs, and silken tofu are all effective egg substitutes in vegan pumpkin pie, providing thickness and binding. Let me know if you need more detailed tips or alternative suggestions!

No-Bake Vegan Pumpkin Cheesecake – Easy 3-Layer Delight

No-bake Vegan Pumpkin Cheesecake: How To Get 3 Layers Right

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No-bake vegan pumpkin cheesecake with 3 layers: nutty crust, creamy pumpkin spice filling, and fluffy whipped topping. Easy, dairy-free, and holiday-ready.

Author: Em GREER
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours
Yield: 1 cheesecake (8 slices) 1x
Category: Dessert
Method: No-bake
Cuisine: Vegan, Fall
Diet: Vegan

Ingredients

Scale

Crust:

1 cup raw pecans or walnuts

1/2 cup rolled oats

1/2 cup Medjool dates, pitted

1/4 tsp cinnamon

Pinch of salt

Filling:

1 cup canned pumpkin puree

1 cup cashews, soaked

1/2 cup maple syrup

1/2 cup full-fat coconut milk

1 tsp vanilla extract

1 tsp pumpkin pie spice

1/3 cup vegan cream cheese

Topping:

Coconut whipped cream

Toasted pecans

Cinnamon or nutmeg

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Instructions

1. Line a springform pan with parchment paper.

2. Pulse nuts, oats, dates, cinnamon, and salt in a processor. Press into pan. Chill.

3. Blend soaked cashews, pumpkin puree, maple syrup, coconut milk, vanilla, spice, and cream cheese until smooth.

4. Spread over crust. Chill for 6+ hours or overnight.

5. Once firm, top with coconut whip and garnish with nuts or spice.

6. Slice and serve chilled.

Notes

Store covered in fridge up to 5 days.

Swap nuts for sunflower seeds if needed.

Use any smooth vegan cream cheese for best texture.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 14g
Sodium: 45mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Find it online: https://www.whattowhipup.com/no-bake-vegan-pumpkin-cheesecake-layers/