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 Cheesecake – Mise En Place
Pumpkin Cheesecake – In Process
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