Explore Recipe Detail - Tamari

Ingredients

• 7 ounces vegan gingersnap cookies (about 1 3/4 cup ground)
• 1/4 cup vegan butter, melted
• 1/2 teaspoon pure vanilla extract
• 16 ounces vegan cream cheese (2 8-ounce containers)
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 large lemon, juiced (about 2 tablespoons)
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/4 teaspoon nutmeg
• 3 tablespoons granulated sugar