Pumpkin..vegan cheesecake, lets get that Thanksgiving thang...oh boy
2 cups (300g) Raw Cashews (soaked in boiling water for 15 mins)*
1 cup (225g) Pumpkin Purée (canned or fresh)
1/4 cup (50g) Brown Sugar
1 Tbsp Pumpkin Pie Spice
1/2 cup (120ml) Coconut Milk
1/2 cup (120ml) Maple Syrup
1/2 cup (120ml) Coconut Oil (Melted)
2 Tbsp Lemon Juice
1 tsp Vanilla Extract
Pour boiling water over the cashews and let them soak for 15 minutes.
Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly. Remove from the heat when hot and add to a blender jug along with the coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.
When the cashews have finished soaking, drain them properly and then add them to the blender jug. Blend very well until completely smooth.
Pour cheesecake filling into the crust of your choice, put into freezer for 4 hrs. let set
When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.
Prepare the caramel sauce by adding brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.
Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.#healthy #foodie #vegetarian #nomnom #recipe
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