Friday, October 17, 2014

Virtual Vegan Linky Party Pumpkin Cheesecake Parfait

Taste and smell autumn with this chilled fall treat with a dollop of splendid goodness.
Leaves are piling high around Center City. I've already picked a couple color speckled beauties. Thankfully, they have yet to crinkle, wisp, and fall apart.
With colors of orange and black everywhere, craving for pumpkin (both sweet and savory) grows wildly. I've been visiting shops and grocery stores finding all sorts of pumpkin flavors and smells, none of which were vegan. At Whole Foods' fine bakeries, pumpkin pies, pumpkin buns, pumpkin doughnuts, and pumpkin parfaits are abundant. Latter looked extremely mouth watering. Sweetened, spiced pumpkin puree layered between whipped cream and crushed cookies? How such a description tempts the heart. Concept sounded amazing. Although I love the flavor of Soyatoo's Whipped Topping, let's face it- the cap is problematic!
Each week, I kept going to Whole Foods scouting out for the Coco Whip. So Delicious promised that their vegan version of Kraft's beloved Cool Whip would be in stores very soon. At last, when old product was out and I saw the new So Delicious facing stickers- soon had became now!

Look what I finally found in the freezer section!
So Delicious held the answer. It is too amazing to describe how wonderfully brilliant this new product is! Definitely worth the search. Blue and white tub original is airy and light. Coconut hinted taste is not overwhelmingly sugary. Application is thick and holds composition. I'm really really excited about future recipes! One of my favorite frostings growing up was the whipped cream version! With a bit of powdered sugar this will be an amazing future cake topper!
For Virtual Vegan Linky Party Number 16, Coco Whip perfectly suited creamy pumpkin parfait treat. If one doesn't like vegan cream cheese, homemade cashew cream would work just fine. Spiced and whipped to sweet glory, pudding consistency pumpkin cheesecake layer is as tongue melting as a slice of smooth pumpkin pie. When layering, proud of Coco Whip withstanding pumpkin layer without melting or falling apart. Stiffness was a much needed victory.
Pumpkin seeds are absolutely divine. Something I just discovered- yes I can be quite late when it comes to things like this. Pumpkin seeds were added to crushed walnuts and pecans and doused with cinnamon. Crunchy, chewy unsalted components balanced well between creamy and fluffy textures. Also brown walnuts and pecans and green pumpkin seeds really do capture warm earthy colored spirit of the season against pumpkin orange signature.

Pumpkin Cheesecake Parfait Ingredients and Preparation

1 15 oz can pumpkin puree
1 8 oz vegan plain cream cheese, softened at room temperature
1 cup agave nectar (or maple syrup)
1 teaspoon vanilla
1 1/2 teaspoon pumpkin pie spice
So Delicious Coco Whip
1 teaspoon cinnamon
1/4 cup nut mixture (used walnuts, pecans, and pumpkin seeds)
pinch of cinnamon

Shake up nuts and seeds in a bag with cinnamon. Set aside.
Mix pumpkin puree, cream cheese, agave nectar, vanilla, and pumpkin spice together.
Layer about 1/3 cup of pumpkin mixture at the bottom of a glass dish.
Top with handful of cinnamon nuts and 1/3 cup So Delicious Coco Whip.

Cinnamon sprinkled on top with a sprinkling of extra nuts.
Close up.
Chill in the refrigerator for a few hours. Or eat at room temperature.

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