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We love holiday food! Especially vegan Thanksgiving food! It's always heartwarming, delicious and plentiful. So to keep the tradition, today we are making a delicious Roasted pumpkin tart with cashew cheese. A fancy-looking recipe that's incredibly simple to make.
At home, we must have pumpkin in some shape or form on our Thanksgiving dinner. My go-to used to be pumpkin pie. And even though I love it and it's delicious, I just found it boring to have a pumpkin pie once again.
So for this year, I took the same idea and made a savoury main dish. That's how we end up with this Roasted pumpkin tart. You are going to love how this easy thanksgiving recipe turns out. It's the perfect dish to make when you are feeding a crowd!
To make this beauty extra easy I bought puff pastry from the store. You can make it at home, there are some easy recipes on the internet that you can follow but let's keep it simple here. This way we only have to cook the pumpkin and make the cashew cream cheese at home.
I pan roasted the pumpkin with a little bit of olive oil. I cook the chunks until they are slightly golden. We are throwing everything in the oven later so they'll finish cooking then. We want to seal them on the pan so when we bake everything, the pumpkin won't release too much liquid and make the pastry soggy.
While the pumpkin is cooking, we are making delicious and super creamy cashew cheese. We are spreading this cheese on the tart and will add a ton of flavour. It has a beautiful silky texture and incredible nutty taste that pairs perfectly with the roasted pumpkin.
I like making things simple, especially around holiday times. So, to make the cashew cream cheese we simply need to throw all the ingredients in a food processor or a high-speed blender. I use cashew nuts, apple cider vinegar, lemon juice, maple syrup, a bit of salt and water. The recipe calls for 1/4 of a cup, I always add it slowly to make sure I get the consistency that I'm after but usually that's the perfect amount.
You can use the cashew cream cheese for a load of recipes. I usually make a big batch and keep it in the fridge to use it in two or three days. This year I'm making it a day before Thanksgiving so I save a bit of time on the day.
Finally, you just have to extend the pastry on a baking tray, spread the cashew cheese, lay the pumpkin pieces and the onion. Add salt, pepper and any other spices you love and throw it in the oven for 15-20 minutes. You'll know it is ready when the edges are golden brown.
And there you have it, an incredibly delicious vegan Thanksgiving recipe that is easy to make an absolute delight. Pair it with this Cucumber salad and you will have a feast in no time.
For the tart
For the cashew creme cheese
|Amount Per Serving|
|Calories 721||From Fat 446|
|% Daily Value*|
|Total Fat 50g||76.2%|
|Saturated Fat 12g||57.6%|
|Trans Fat 0g|
|Total Carbohydrate 61g||20.2%|
|Dietry Fiber 4g||14.7%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.25mg||12.6%|
|Vitamin C 13.89mg||23.2%|
|Vitamin D 0IU||0%|
|Vitamin E 1.3mg||4.3%|
|Vitamin K1 25.63µg||32%|
|Folic Acid 64.5µg|
|Pantothenic acid 0.35mg||3.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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