Vegan Holiday Desserts
The arrival of fall has us all looking for ways to make things festive by adding pumpkin spice to our favorite recipes. My personal favorite dessert is cheesecake, and over my four years of being a plant-based eater, I have perfected a cashew-based cheesecake. Best of all, this recipe can be made in under thirty minutes and then stuck in the freezer overnight to sit. No cooking or baking is involved. And since there is no heat needed for this recipe, all nutrients are retained in their natural state.
Typical cheesecakes include butter, processed sugar, sour cream, eggs, and other inflammatory ingredients. The main ingredient in this plant-based recipe is blended soaked cashews, which retain all the creaminess of traditional cheesecake without any of the saturated fats and inflammatory qualities. I’ve tested this recipe on friends, family, and children, with high approval ratings from vegans and non-vegans alike.
No-Bake Vegan Pumpkin Pie Cheesecake
The first time I heard of black bean brownies, I was sure they would be bland and bitter. The first time I tried black bean brownies, my mind was completely changed. In fact, I have baked these brownies for multiple get-togethers, and the kids came back for seconds. Talk about a great way to sneak some nutrients into your picky eater’s diet as well as your own!
As beans are the base of the recipe, the nutrient quality is drastically increased by this addition of a natural source of protein, fiber, and tons of other vitamins and nutrients. No milk, eggs, or animal products are included in this recipe, which makes it a cholesterol-free and lowfat treat. A fifth of your daily fiber requirement is met with just one brownie! Whatever the baked treat may be, beans can be a great substitution to increase the nutritional quality of your holiday goodies!
