Vegan Pumpkin Cheesecake with Salted Caramel Topping
This Vegan Pumpkin Cheesecake with Salted Caramel Topping is a complete showstopper dessert! It’s incredibly creamy, thick and has such a delicious flavour! I’ve already had DOZENS of rave reviews – you need to make this! This post is sponsored by …
Ingredients
Crust
- 1 cup pitted dates (soaked in hot water for 10 minutes then drained)
- 1 cup raw pecans or walnuts (you can substitute with almonds or macadamia nuts)
Pumpkin Cheesecake
- 4 cups raw cashews
- ¼ cup lemon juice
- 1 cup pumpkin purée
- 2/3 cup + ¼ cup solid coconut oil
- 1 ¼ cups thick coconut cream from coconut milk (placed in the refrigerator from overnight - no coconut water!) (see notes below)
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
Hasselback Butternut Squash with Maple Pecan Drizzle
Tis’ the season for this decadent and delicious Hasselback Butternut Squash with Maple Pecan Drizzle that will be a stunner on all your Thanksgiving and other holiday tables! This post is sponsored by Thrive Algae Oil. All opinions and text are …
Ingredients
Hasselback Butternut Squash
- 1 butternut squash, halved, peeled, seeds removed
- 1 tablespoon Thrive Algae Oil
- Sea salt and black pepper
- Thyme on stems to push into butternut squash
Maple Pecan Drizzle
- 2 1/2 tablespoons maple syrup
- ½ teaspoon all spice
- ½ teaspoon cayenne - I like it hot, you can lower to ¼ teaspoon or remove
- ½ teaspoon dried sage
- 1 tablespoon fresh thyme, chopped
- ¼ cup chopped pecans
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Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
A vegan take on Jamaica’s National Dish and my favourite breakfast in the world: Ackee and Saltfish. This is one of the most flavourful breakfasts ever and perfect comfort food! Where do I even start with this blog post? I’ve …
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