No bake pumpkin \"cheesecake\"
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Almond butter |
| 2 | tablespoons | Water |
| 6 | ounces | Graham crackers |
| 2 | cups | Pumpkin, cooked & pureed |
| 1 | pack | Silken tofu, firm |
| ⅔ | cup | Maple syrup |
| ¼ | cup | Almond butter |
| 1 | tablespoon | Pumpkin pie spice |
| 1 | cup | Water |
| 1½ | tablespoon | 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