Very good to all! We continue with the autumn recipes. Today I come with a vegan recipe that I promised you a long time ago: this Vegan Pumpkin Pie with vanilla cream based on cashew nuts. This cake is a fairly simple and accessible version, you will find the ingredients in any supermarket. I didn’t want to let more time pass before uploading this recipe because it seems to me the perfect way to take advantage of the last throes of the Pumpkin season.
To make the recipe easier, I use cake flour as a base, because this way we have no room for error with the yeast. The cake flour comes with the yeast incorporated.
1 small pumpkin 1 cup and 1/2 of cake flour (yeast is incorporated) 1 cup of non-dairy milk 150 gr of cashews (remember: you have to soak them 8 hours before or cook them for 1 hour) 150 ml of canned coconut milk 1 lemon 1/2 orange Agave syrup< br> Liquid vanilla Cinnamon powder Olive oil
Step by step
Before starting, let the anardos soak for 8 hours or cook them for 1 hour.
Peel the pumpkin, cut it into cubes and cook it in plenty of water, until it acquires a soft texture.
Meanwhile, prepare 1 and a half cups of flour for biscuits. Without adding yeast, because it already has it incorporated.
We cook the pumpkin and prepare the flour
Pour the flour into a bowl and, with the same cup, calculate 1/3 of the agave syrup. Reserve.
Grate the skin of 1 lemon and 1/2 orange over the flour. We mix.
Add the juice of half an orange to the flour, mix, add 1 tablespoon of liquid vanilla and mix again.
Next, add 1 cup of non-dairy milk to the bowl.
We prepare the base of the pumpkin pie
With a few rods, mix well until you get a homogeneous mass.
Add the roasted pumpkin, and mix well again, until the pumpkin falls apart.
I added 1 tablespoon of flour to correct, you will not need to do this because I have already given you the correct measurement from the beginning.
We add a tablespoon of cinnamon , we beat again.
Add the pumpkin and cinnamon
Pour into a bowl, greased with a little olive oil on all sides.
Fill the mold for the oven and place the cake at 180 degrees for about 45 minutes. The interior should not be dry, but rather juicy but well done. If you go through it with a toothpick to check if it is done and it comes out slightly moist, this is normal, as it is not a sponge cake.
Put the soaked cashew nuts in a bowl and add the 150 ml of coconut milk, a splash generous agave and two tablespoons of vanilla.
We bake the cake and grind the cashews for the cream
Beat with a hand blender until you get a homogeneous cream.
The cake will be ready, so we remove them from the oven.
Let the cake cool, remove it from the mold and cover it with the vanilla cream and cashew nuts.