I had my first visit to a Naturopath back in September. After meeting with her, I thought that the methods and medical philosophy she was taking completely aligned with the journey I was on, and I wish I would have gone sooner. At least I FINALLY went. FOOD IS MEDICINE, you know!?!
I found out last month that I have to go dairy-free, and egg-free after taking an allergy test. They are secondary allergies, so I don’t have an immediate reaction when I eat dairy or eggs. I don’t swell, turn red or itchy. I am still trying to figure out exactly what the reaction is, but I think it has something to do with my energy level.
All that to say, I think God was very kind, because He gave me over a decade and a half making lactose-free recipes when my sister is around, and a whole year of exploring recipes that I just thought were fun. I have been amazed that you can create dairy-free creamy creations with alternative ingredients like coconut milk, bananas or soaked raw cashews. You don’t have to use dairy-derived products in everything.
When the naturopath told me, “no eggs, no dairy,” my mind started racing with alternatives that I could eat. I was thankful for the recipe arsenal I had unknowingly started developing already. I had no idea that my body would actually prefer these egg-free and dairy-free creations like raw Alfredo Sauce, Chocolate and Berry Cheesecakes, dairy-free ice cream using just a banana, etc. that I had been exploring and savoring.
I have really enjoyed coming up with recipes for people with different health issues, so now it’s time to tailor them for myself. I really do miss cheese though, and I realize now how much I have previously flavored food with cheese! I am definitely starting to think outside of the box more, and outside of our country as I explore more exotic cuisine.
Since Thanksgiving is upon us, I thought I would come up with a dairy-free pumpkin pie.
No Bake Pumpkin "Cheesecake", Dairy-free, Egg-free, Gluten-free
- The Crust Ingredients:
- 1/2 cup heaping raw pecans (other nuts like walnuts or almonds will work)
- 1/2 cup heaping dates (soaked in water for 2 hours will make them easier to work with, but not necessary)
- The Filling Ingredients:
- 1 1/2 cups pumpkin puree
- 1 cup raw cashews, soaked in water for at least 2 hours (overnight is fine)
- juice of 2 lemons (4-5 T)
- 1 t vanilla extract
- 1/3 cup coconut oil, melted
- 1/3 cup honey, warmed (agave for vegan)
- 1 1/2 t ground cinnamon
- 1/2 t ground ginger
- 1/4 t ground nutmeg
- 1/4 t ground cloves
- 1/4 cup water if needed
- Process the nuts and dates. The longer they process, the finer the crust, so it’s up to you. Add more dates if the nuts and dates don’t stick together.
- Fill a pie plate, 8x8 pan (for bars) or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
- Melt the coconut oil (30-60 seconds in the microwave). **10/13 update. I no longer melt the coconut oil because the high powered blender works its magic.
- Put all filling ingredients in a high powered blender, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
- Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
- Smooth out the filling. I used a spatula.
- Freeze to solidify (about 2 hours), take out of the freezer about 15 minutes before serving, and enjoy!
- Keep refrigerated 3-4 days or in the freezer for up to a month.
The Verdict: I have said before that I am not a real pumpkin lover, but wow! I am in love with this recipe, and my whole family really enjoyed this dessert. I think has to do with the nuts, since I am nuts for nuts!! The nuts provide a nice crunchy crust that complements the creaminess of the pumpkin filling well. If you don’t like nuts, you can use your own crust recipe.