Pumpkin Roulade with Avocado & Cashew Cream Cheese

This savoury pumpkin sponge is rolled around a creamy avocado and cashew “cheese” filling, making a tasty dish that you can serve as an entrée or combine with vegetables or salad for a main course.

How long will it take?

1 ½ hours

What’s the serving size?

Serves 6

What do I need?

For the Filling

1 cup raw cashews
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp almond or other plant-based milk
Pinch of salt
2 ripe avocados
1 tbsp lime juice

For the Roll

500 g pumpkin, peeled and cut into small pieces
2 tbsp linseed meal
5 tbsp water
¾ cup plain flour
½ cup chickpea flour
2 tbsp olive oil
½ tsp bicarbonate of soda
1 tsp baking powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp finely chopped fresh thyme

How do I make it?

Begin by making the filling. Soak cashews in hot water for 30 minutes, then drain. Blend soaked cashews, lemon juice, apple cider vinegar, milk, and salt in a food processor until smooth.
Mash avocados and lime juice together until the avocado is smooth and silky. Fold it through the cashew mixture, then refrigerate for at least 30 minutes.
Preheat oven to 180C.
Line a 25 x 35-centimetre Swiss roll tin with baking paper.
Add pumpkin to a saucepan of salted boiling water and cook until tender. Drain and mash until smooth.
Mix linseed meal with water and set aside for 5 minutes to thicken.
Mix mashed pumpkin, olive oil and linseed mixture in a large bowl, until smooth.
In a separate bowl combine flours, bicarb, baking soda, paprika, garlic powder, cumin, salt, pepper, and thyme.
Gently fold dry ingredients into wet ingredients until just combined.
Spread batter evenly into the prepared Swiss roll tin. Bake for 15 – 18 minutes or until firm but springy to the touch.
While still warm, turn out onto a clean tea towel lightly dusted with flour. Peel off baking paper, then roll (with the tea towel) from the short end. Set aside to cool completely rolled up.
When cooled, unroll and spread the avocado and cashew cream filling evenly over the surface. Roll back up without the tea towel and place seam-side down on a serving plate. Refrigerate for 30 minutes before slicing into rounds to serve.