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No Bake Pumpkin *cheesecake*
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2 tablespoon almond butter 2 tablespoon water 6 oz graham crackers 2 cup pumpkin, cooked & pureed 1 pkg silken tofu, firm 2/3 cup maple syrup 1/4 cup almond butter 1 tablespoon pumpkin pie spice 1 cup water 1 1/2 tablespoon agar powder Directions: Lightly oil a 12" springform pan & set 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. From "Vegetarian Gourmet" Fall, 1995 Contributed by : RecipesNow.com |
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