PUMPKIN CASHEW CHEESECAKE
W/ CARAMEL COULIS
Property of Teri Gentes – Permission is required to republish.
You are in for perfect yum in every bite of this easy to make dairy-free cheesecake. We are all familiar with the seductive warming of spices like cinnamon and ginger. Add in the sass of cloves, allspice and nutmeg… it’s so addictive. I’ve made it even more-so with the option of topping it with a coconut caramel drizzle that tempts you to eat it as is.
Dessert is one of those treats I don’t always indulge in so when I do it needs to generate the…‘wow, oh yum!’ response I aim to create in all my recipes.
Go ahead and give it a taste-test yourself and please share your pictures on Instagram or Facebook tagging me. Your feedback is always appreciated.
CRUST INGREDIENTS:
1½ cups raw or toasted almond or pecan meal
1/3-1/2 cup medjool dates, pitted
2 tbsp coconut oil, room temp
1 tsp real vanilla extract or brandy
1 tsp organic orange zest
1 pinch sea salt
FILLING INGREDIENTS
3 cups soaked raw cashews
(Soak 2.5 cups raw cashews 4 hours or overnight, rinse and drain well)
½ cup coconut milk, canned
½ cup raw honey, coconut syrup or maple syrup
1¼ cups pumpkin puree
2 tbsp black strap molasses, optional yet so good
½ cup coconut oil, warmed to liquid in a hot water bath
1 tsp vanilla or 1 oz brandy
2 -3 tsp ground ginger, to taste
1 tbsp cinnamon
½-1 tsp each nutmeg, allspice and cloves
½ teaspoon sea salt
TOPPING: toasted pumpkin seeds, cranberry coulis, caramel sauce… as desired
DIRECTIONS:
TERI’S TIPS:
W/ CARAMEL COULIS
Property of Teri Gentes – Permission is required to republish.
You are in for perfect yum in every bite of this easy to make dairy-free cheesecake. We are all familiar with the seductive warming of spices like cinnamon and ginger. Add in the sass of cloves, allspice and nutmeg… it’s so addictive. I’ve made it even more-so with the option of topping it with a coconut caramel drizzle that tempts you to eat it as is.
Dessert is one of those treats I don’t always indulge in so when I do it needs to generate the…‘wow, oh yum!’ response I aim to create in all my recipes.
Go ahead and give it a taste-test yourself and please share your pictures on Instagram or Facebook tagging me. Your feedback is always appreciated.
- Dessert, snack or just pure, indulgent comfort food
- Serves 10 - 12
- Prep time: 15 minutes plus 4 hours soaking time
- Freeze time: 4 hours
- Vegan, Raw, dairy gluten/soy/grain free
CRUST INGREDIENTS:
1½ cups raw or toasted almond or pecan meal
1/3-1/2 cup medjool dates, pitted
2 tbsp coconut oil, room temp
1 tsp real vanilla extract or brandy
1 tsp organic orange zest
1 pinch sea salt
FILLING INGREDIENTS
3 cups soaked raw cashews
(Soak 2.5 cups raw cashews 4 hours or overnight, rinse and drain well)
½ cup coconut milk, canned
½ cup raw honey, coconut syrup or maple syrup
1¼ cups pumpkin puree
2 tbsp black strap molasses, optional yet so good
½ cup coconut oil, warmed to liquid in a hot water bath
1 tsp vanilla or 1 oz brandy
2 -3 tsp ground ginger, to taste
1 tbsp cinnamon
½-1 tsp each nutmeg, allspice and cloves
½ teaspoon sea salt
TOPPING: toasted pumpkin seeds, cranberry coulis, caramel sauce… as desired
DIRECTIONS:
- Blend the crust ingredients together in a food processor until it starts to stick together with 1/3 cup of the dates. Add extra dates only if needed. Press the crust into the bottom of a 9 inch, parchment lined spring form pan, to about ¼ inch thickness. Set aside while you make the filling.
- In a high speed blender or food processor blend together cashews, coconut milk and sweetener. Blast until creamy and smooth, scraping down the sides occasionally if necessary.
- Add remaining ingredients and continue to blend until mixture is well combined. The consistency will be similar to a thick pudding. Enjoy a little taste test and add a pinch more spices if desired.
- Use a spatula and pour/scrape the filling on top of the crust, smooth evenly. Cover the cheesecake and place in the freezer on a flat surface for approx 4 hours or until frozen throughout.
- When ready to serve, remove the cheesecake from the pan and let stand at room temp for 30 minutes or so pending on the temperature. Garnish as desired and slice into 10 – 12 slivers. Return any leftovers to the freezer until you are ready to enjoy again. This delish cake will keep up 2-4 weeks in the freezer if well wrapped.
TERI’S TIPS:
- The cake is best made in a high speed power blender like the affordable Harley Pasternak by Salton. If making this in a food processor, be patient and blend for a few minutes at a time until the cream is smooth and silky.