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
{Raw | Gluten-Free} Vegan Pumpkin Cheesecake
2016-11-19 10:51:45
Crust
- 1 cup pitted Medjool dates (approximately 8)
- ½ cup almonds
- ½ cup pecans
- 1-2 tsp vanilla extract
Pumpkin Cheesecake Layer
- 1 1/2 cup of raw cashews (soaked in water for 4 hours)
- 1/3 cup agave
- 1/3 cup canned pumpkin puree
- 1 tbsp cinnamon
To prepare the crust:
- 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:
- 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.
- Pour mixture onto your crust.
- Let it set overnight or for at least 12 hours.
Notes
- I like to top my pumpkin cheesecake with maple syrup, whipped coconut cream and nuts.
- 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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