Monthly Archives: November 2016

{Raw | Gluten-Free} Vegan Pumpkin Cheesecake

I am currently attending the Rouxbe Essential Vegan Dessert Course.
My first assignment is to prepare a vegan pastry or sweet baked recipe that I am familiar with and that is part of my regular repertoire.  
 
My go-to dessert is cashew cheesecake. In the spring season, I like to prepare cashew cheesecake with lemon and lavender or pineapple and rose petal syrup. In the fall, I like to mix it up a little bit, adding seasonal ingredients and spices like pumpkin, cinnamon, ginger, nutmeg. 
 
For this first task, I prepared my {Raw | Gluten-Free} Vegan Pumpkin Cheesecake, a Thanksgiving must-have! Enjoy it!
 
pumpkin-cheese-cake-mise

Pumpkin Cheesecake – Mise En Place

pumpkin-cheesecake-in-progress

Pumpkin Cheesecake – In Process

 
pumpkin-cheesecake
 
{Raw | Gluten-Free} Vegan Pumpkin Cheesecake
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Crust
  1. 1 cup pitted Medjool dates (approximately 8)
  2. ½ cup almonds
  3. ½ cup pecans
  4. 1-2 tsp vanilla extract
Pumpkin Cheesecake Layer
  1. 1 1/2 cup of raw cashews (soaked in water for 4 hours)
  2. 1/3 cup agave
  3. 1/3 cup canned pumpkin puree
  4. 1 tbsp cinnamon
To prepare the crust:
  1. Place the almonds and pecans in the food processor and pulse for about 10 times. Add the dates and keep processing until a ball is formed. Press this mixture into the bottom of a mini springform cake. Place in the refrigerator.
To prepare the pumpkin cheesecake:
  1. Blend the rest of the ingredients until smooth. If it’s too thick, add more water or agave. If it's too watery, add more dates. You should have a creamy consistency.
  2. Pour mixture onto your crust.
  3. Let it set overnight or for at least 12 hours.
Notes
  1. I like to top my pumpkin cheesecake with maple syrup, whipped coconut cream and nuts.
  2. This recipe makes 2 mini cheesecakes.
Adapted from The Nutty Scoop
Adapted from The Nutty Scoop
Sunshine & Kale http://sunshineandkale.com/
 
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Rouxbe Essential Vegan Desserts

What is my next culinary adventure?  Rouxbe Essential Vegan Desserts.

It’s a 90-day online intensive course led by world-famous vegan pastry chef Fran Costigan. It’s based on her popular  Vegan Baking Boot Camp Intensive taught at the Natural Gourmet Institute in New York City. 

 

The course includes 50 videos and  100 hours of coursework focusing on essential techniques and recipes so students can create vegan desserts with confidence. We’ll practice over 85 recipes to prepare decadents desserts ranging from pies, cakes, tarts and cookies to aquafaba, mousses, gels, trifles and sauces. Is your mouth watering yet? 

vegan-dessertsFollow me on this SWEET journey by subscribing to my blog.

I’ll be posting pictures on Facebook and Instagram as well @sunshineandkale.

For more information about this course, check Rouxbe Vegan Desserts