This week on the Everyday Veggie Facebook Page I asked fans what they would like to see coming up on the Everyday Veggie. I got a request for something I’d never even thought of before: a nut-free version of my Vegan Cashew Cheesecake. Of course, it makes sense that those who can’t eat nuts would want to enjoy a dairy-free ‘cheesecake’ as well, so I set about experimenting with a few different textures – and pumpkin and coconut worked perfectly!
As it turns out, this recipe is a hell of a lot easier (and MUCH cheaper) than the Cashew Cheesecake recipe linked above. Now, the cashew cheesecake will always be my favourite, and for super special occasions it will always be the one I turn to, but for for the usual rounds, this will now be my main cheesecake recipe – and not just because its so hard to get cashews!
With a chewy crust and a creamy filling, and topped with fresh shredded coconut, you won’t believe that this dessert is actually good for you – the filling contains only coconut, agave and pumpkin!
Now, it sounds odd to include coconut in a recipe that’s nut free, but coconut is not in fact a real nut; it’s a member of the palm family, and is a drupe, not a nut. This is good news for anyone with a nut allergy. If I had to give up coconut products, I might quite literally die.
(Makes 1 cheesecake in an 8 inch circular pan, or 2 smaller cheesecakes)
For the crust:
1 cup oats (make sure they’re gluten-free certified, if you are gluten intolerant)
1 cup oat flour (make sure they’re gluten-free certified, if you are gluten intolerant
4 tablespoons agave nectar (or maple syrup, or honey, if you’re not vegan)
4 tablespoons melted coconut oil
a pinch of salt
For the filling:
2 cups pumpkin puree – homemade by roasted and pureeing a pumpkin, or canned
1 1/2 cups shredded coconut – the fresh stuff is the best!
1/2 cup coconut milk
1/4 cup agave nectar (or maple syrup, or honey if you’re not vegan)
2 teaspoons vanilla essence
fresh shredded coconut to top
In a food processor, quickly blend the oats, flour, coconut oil and agave
Press the mixture into the bottom of a lightly greased circular spring form pan
Rinse out your food processor, then blend together the pumpkin puree, shredded coconut, coconut milk, sweetener and vanilla essence
Pour this into the pan, and pop it into the freezer for 3-4 hours
Bring out when ready to eat, gently remove from the pan, slice up and enjoy!
Yes! It really is THAT easy!
You should keep this in the fridge or freezer, allowing ample time for it to defrost when removing it from the freezer to eat.
This recipe is gluten-free, soy-free and of course, vegan, and it contains absolutely no nuts whatsoever. AND it’s got a serving of root vegetables in it. It could literally not be healthier if it tried!!