Tuesday, December 10, 2013

Vegan Pumpkin "Cheese" Cake

Vegan Pumpkin "Cheese" Cake

SOAK TIME: 4 hours minimum, up to 1 day

Time: 1 hour 20 minutes
Serves: 12

Ingredients:
2 Cups Cashews, raw and are cheapest in pieces
1 Sugar Pumpkin (Or one can of pumpkin puree)
1/2 Cup Agave
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Cloves


1/2 Cup Macadamia Nuts, raw
1/2 Cup Walnuts, raw
4 Dates, pitted
2 Tablespoons Coconut Oil

Directions:
Step 1: Soak your cashew pieces overnight. The next day, they will be ready for pureeing!
Step 2: Preheat your oven to  350. Roast your pumpkin by splitting it in half, lopping off the stem, and pitting it of seeds and strings, leaving only firm pumpkin meat. Place both halves face down on a cookie sheet and cover with aluminum foil. Bake for 1 hour!




Step 3: While your pumpkin is roasting, drain cashews and stick them in the blender, puree with agave and spices, then set aside.


Step 4: In a food processor, lightly and sporadically blend the macadamias, walnuts and dates, until the end result is a choppy mess! Then add the coconut oil and pulse a couple more times...be careful not to overblend!!! It will get soupy!



Step 5: Press nut base into spring form pan.
Step 6: When pumpkin is roasted, scoop out the soft flesh from the skin and add it to your blender with the cashew puree. Blend well to incorporate!



Step 7: Pour the cashew mixture over your nutty crust, and smooth over with a spatula.



Step 8: Dust with cinnamon, nutmeg and cloves and freeze or refrigerate!



ENJOY!

My original recipe, adapted from Raw Vegan Blueberry Cheesecake from The Vegan Zombie!

No comments:

Post a Comment