I have something special for you guys today! This Creamy Pumpkin Cheesecake is under desserts but fear not, it is nutrient dense enough and free of sugar like all the other recipes found here – this could easily turn into a meal recipe.
Pumpkin is a superfood in my books. From its skin to flesh to seeds, there is nothing you want to throw out from this great gift of nature. There are studies that show the peel of the pumpkin has great anti-fungal and anti-bacterial properties. The bright orange flesh is where pumpkin excels in taking care of our skin – loaded with beta-carotene, fighting free radicals, I will opt for double servings. Pumpkin seed – a good source of protein, vitamin and mineral rich, mood booster, sleep helper – need I say more about this small yet greatly nutritious number?
This cake have been tested on many of my yogi friends while I was studying at the Ashtanga Yoga Institute in India a month ago — they loved it, I had to make it a few times. I hope you enjoy it just as much!
- 3 cups cooked pumpkin
- 1 cup cream cheese
- 1/2 cup honey
- 3 tbsp coconut oil
- 1 cup cashew
- 1 tbsp flax seeds
- pinch of salt
- 1 tsp ground nutmeg
- 1/2 tsp cinnamon
- Heat 1/4 cup of olive oil in a large frying pan over medium heat. Add onion and garlic, cook while stirring for 7 minutes or until golden.
- With slotted spoon, remove mushrooms from soaking and add into pan to cook. Continue to cook, stirring for 5 minutes. (Save the water from soaking process.)
- Add 1/4 cup of saved water from mushrooms and continue to cook and caramelize for 10 minutes or until visible liquid content is absorbed.
- Transfer the mushrooms, garlic and onion from frying pan to a food processor or blender. (Leave a bit behind in frying pan use for garnish.)
- Add remaining 1/4 cup of olive oil to food processor and blend to desired consistency. (I like mine to have a bit a texture.
- Transfer the spread to plate or bowl, garnish with what’s left in frying pan and serve with toasted baguettes, crackers or vegetables.
- Enjoy ^^
note: keep the drained mushroom water; they make an excellent flavored vegi broth.