Happy autumn “equinox!” To get you inspired for the season ahead, I wanted to share something a little more lush and indulgent.
Vegan cheesecake? I know. For those of you who are new to the vegan scene, you may think this is far too incongruous to be true. You are right; there is no cheese what-so-ever in this epicurean wonder. There are, however, some crafty ingredients which create the luscious, rich, bite we are accustomed to.
I have nothing against regular cheesecake, as long as it is enjoyed in moderation (though I think everyone should make a conscious effort to reduce their white sugar consumption). Personally, I actually like the taste of the vegan version better. Those of you who are familiar with vegan cheesecake, you know what I’m talking about. I do want to put a note in here- just because something is vegan or gluten-free does NOT mean it is always healthier, righteous, and magical. Don’t worry though, this recipe is quite nourishing.
While this pumpkin cheesecake is lighter than the original, it should still be enjoyed sensibly. Don’t eat the whole thing, I’m warning you! Lots of healthy fats and other goodies but too much of a good thing….. yada yada. The creamy base consists of soaked, blended cashews, and the crust includes walnuts and macadamia nuts. I chose deez nuts for a variety of reasons. I have to be careful with nuts (you don’t say?). My body doesn’t tolerate them very well, especially almonds for some reason. Even if I soak my nuts (heh), I still feel ill. That doesn’t mean you can’t experiment with almonds, pecans, pistachios etc. Just make sure you get them raw and unsalted.
I also wanted to keep the glycemic index (GI) impact fairly low so I used more dried apricots than dates in the crust (dried apricots have a lower GI). I won’t go into much detail now but foods that are high on the GI will cause your blood sugar to spike, and then crash, thus making you feel like crap. Fruits and vegetables that score higher on the GI are actually still great because the fiber content essentially slows the release of sugar into your blood. Really, it’s the white bread, white rice, and other processed foods we need to watch out for. I will be dedicating a whole nutritional post about the glycemic index in the future.
This recipe is dairy-free, vegan, and free of refined sugar and flour. To make it soy free, just omit the lecithin (it’s there mainly for texture). Oh, and it’s gluten free![amd-zlrecipe-recipe:1]
(I’m not sure why my recipe and instructions are centered but I am trying to fix it!)
I wish you a healthy and joyous autumn season! Full of “sugar” and spice and all things nice….