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Raspberry Cauliflower “Cheesecake”

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I don’t want to lie to you. If you are not a vegan or not accustomed to vegan eating or are terrified by dairy-free or challenging baking please do not look any further. Actually if you’re a vegan I wouldn’t recommend looking at this recipe either because it has like 4 eggs (sorry guys).

IMG_2235This recipe takes a lot of time, planning, and effort. It is comparable to a new york style cheesecake in texture and flavor, but keep in mind, in a side by side comparison with a cheesecake factory slice, you will be able to tell the difference.

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If you are a living that dairy-free lifestyle and miss the creamy goodness that is cheesecake then please, make this recipe. It will satisfy all your cheesecake-y desires. Eat a big slice with a grin on your face while you find self-affirmation that dairy-free desserts CAN be as delicious as dairy-full ones despite what your milk obsessed friends will have you believe.

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As with all my recipes, you’ll be excited to find that I’ve managed to hide almost a full head of cauliflower in there unbeknownst to all of my taste testers!! Maybe you won’t be excited but if you’re trying to eat healthier then maybe you will be.

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A big secret in the world of dairy-free cooking and baking is the amazing creation that is cashew cream. I’m not sure who can be credited with figuring out that soaking raw cashews overnight and blending them can create a hearty ‘cream’ that stands up pretty well when used in place of heavy cream in cooking. But if I met that person I would thank them and give them a big hug.

You will need to prep some ingredients overnight for this one and you’ll need to spend a good chunk of time in the kitchen. If you’re up for the challenge GOOD LUCK. It will be worth it.

This recipe was inspired by a paleo cauliflower cheesecake I spotted over on The Healthy Foodie’s awesome blog.

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Raspberry Cauliflower "Cheesecake"

A dairy-free cheesecake that defies nature. Creamy, tangy goodness of cheesecake with the healthy addition of cauliflower and cashew cream.
Course Dessert
Author Fiona Saluk

Ingredients

  • Crust
  • 1 cup walnuts
  • 1/4 coconut flour
  • 1/4 cup oats or oat flour
  • 1 1/2 cups unsweetened coconut shreds
  • 1/4 coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp brown rice syrup
  • 1 tsp salt I love himalayan pink salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup crystallized ginger
  • Filling
  • 2 cups raw cashews soaked for at least four hours preferably overnight
  • 1 cup coconut milk full fat
  • 1 lb about 2.5 cups raw cauliflower
  • 3/4 cup honey
  • 1/4 cup maple syrup or brown rice syrup
  • 1 tsbp apple cider vinegar
  • 1 tsbp vanilla powder or vanilla extract
  • 6 eggs
  • 1 lemon juice and zest
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • Coulis
  • 1/2 cup fresh raspberries
  • 1 tsbp maple syrup
  • 1/2 cup water
  • Garnish
  • 1-2 cups fresh raspberries

Instructions

  1. Take a deep breath
  2. Line a 9" springform pan with parchment paper and grease the sides of the pan
  3. Add all crust ingredients to your food processor and blend until the mixture is thick enough that it stays together when pinched.
  4. Press crust into bottom of your pan about a 1/4 inch thick and press remaining mixture up the sides of the pan
  5. Preheat your oven to 350F, clean out your food processor, and bring 3-5 cups of water to a boil.
  6. Grate the cauliflower in your food processor. Cook cauliflower by either steaming over boiling water for 5 minutes or steam in the microwave. Once cooled use a cheesecloth or dish towel to drain the water from the cauliflower until as dry as you can get it.
  7. Add the cashews, coconut milk to your food processor (it's okay if some cauliflower remains) and blend for 3-5 minutes until creamy.
  8. Add honey, coconut oil, salt, cinnamon, ACV and vanilla and process for an additional minute.
  9. Add tapioca starch and blend for one more minute.
  10. Add the juice and zest of your lemon to the processor and eggs (adding one egg at a time) until smooth and creamy. Add back in the cauliflower and blend until creamy and combined. Pour filling into the crust.
  11. Using a piece of aluminum foil, cover the outside of the springform pan and place in a roasting pan.
  12. Pour boiling water into your roasting pan about halfway up the side of the pan and place pan in center of your oven for 15 minutes.
  13. Decrease oven temp to 250F and bake for 90 minutes
  14. Turn off the oven and open the door slightly and let the cake sit for an hour.
  15. Once cooled run a knife around the rim and let cool in the refrigerator overnight.
  16. Combine all ingredients for the coulis in a saucepan over low-medium heat until reduced to about half the liquid volume. Remove from heat and let cool for about 15 mins before pouring over top of cake and topping with fresh raspberries.

 

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Easy Carrot Cake Cinnamon Rolls (Vegan)

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Cinnamon rolls have never really been my thing. I always found them to be too doughy, and have crunchy sugary toppings. I must have been having them at the wrong places because in recent years I’ve discovered how truly divine they can be.

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I have yet to truly master the art of gluten-free baking. That being said, these cinnamon rolls have a lot of flour in them so avert your eyes celiacs, there’s nothing for you here unfortunately.

Knowing that they were so gluten-full, I wanted to find a way to bring some semblance of health to them. Hence the addition of carrots! This recipe took a few tries to get it just right but I’m confident that if you follow these steps you’ll come out with a cinnamon-y, dough-y and not healthy tasting treat.

I also used a vegan ‘cream cheese’ frosting instead of the traditional sugar+water drizzle cinnamon rolls gets.

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These were fed to my friend’s boyfriend who is NOT the biggest fan of veggies (not even a little fan). I prompted her to tell him they were natural sprinkles but after a few bites he insisted on hearing the secret ingredient. When he found out they were carrots he claimed to have known the whole time…but apparently he ate and enjoyed a whole one before finding out they were carrot based!

IMG_1403I need to make these again so that I can take proper photos for you to see how truly decadent they are. Unfortunately every time I make them I seem to ruin any chance of a good shot by eating them right away (testament to how good they are I guess!) IMG_1574

Don’t be scared by the yeast. It’s really very simple if you follow the directions carefully!

raw cinnamon rolls in a pan together
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Easy Carrot Cake Cinnamon Rolls (Vegan)

A healthier version of your favorite morning or afternoon treat - carrot cake cinnamon rolls. A vegan icing makes this a dairy and guilt-free recipe.
Course Breakfast
Prep Time 1 hour 35 minutes
Cook Time 18 minutes
Total Time 1 hour 53 minutes
Servings 12
Author Fiona Saluk

Ingredients

Cinnamon Rolls

  • 2 cups almond milk
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1 .25 oz package active dry yeast or rapid rise
  • 4 cups plus 1/2 cup all-purpose flour divided (I like to sub one cup for whole wheat sometimes)
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp himalayan sea salt
  • 3/4 cup coconut oil slightly melted
  • 2 cups brown sugar
  • 4 tbsp ceylon cinnamon
  • 2 1/2 cups carrots grated

Frosting

  • 1 cup soaked raw cashews
  • 1/4 cup water
  • 2 tbsp maple syrup more for sweeter
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon juice

Instructions

  1. In a small saucepan stir together the almond milk, sugar vegetable oil over low-medium heat until heated through, don't let it come to a boil.
  2. Remove saucepan from heat and let cool until temperature is warm enough to stick your finger in without burning it but not cold.
  3. Add the yeast to the milk mixture and let is sit for about 3-5 minutes. It'll start to smell yeast-y
  4. In a large mixing bowl combine 4 cups of flour and yeast mixture, stir until combined into a sticky, tacky mixture and let sit covered with a dish towel for an hour.
  5. Remove the towel and add the baking powder, baking soda, salt, remaining flour and 1 cup of the carrots. Knead mixture with your hands for about 5 minutes or until it becomes powdery and smooth.
  6. Preheat the oven to 375 degrees and line a 9 x 13 baking pan with parchment paper
  7. On a clear, clean surface sprinkle about 4 tbsp flour before placing the dough on it. Flour a rolling pin and roll out the dough into as close to a rectangular oval as you can! The more even you roll it out the more uniform your rolls will come out.
  8. In a small bowl combine coconut oil, brown sugar and remaining carrots. Spread this mixture out over the dough all the way to the edges. Sprinkle dough with cinnamon (be liberal here, you can't add too much cinnamon! The carrots will absorb a lot of it so feel free to add loads!)
  9. Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.
  10. Once in a log lay it seam-side down, and cut into 12-14 servings.
  11. Place the individual rolls down in the lined baking dish and cover with a dish towel to let them rise for another 20 minutes
  12. Remove the dish towel and place in the oven for 15-20 minutes depending on how hot your oven is.
  13. While they are baking, combine all ingredients for the icing in a food processors or blender and blend until smooth. Increase amount of maple syrup for a sweeter flavor.
  14. When rolls are finished baking drizzle with vegan cream cheese frosting while still hot and enjoy!

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