Raw Vegan Pumpkin Cheesecake
No-bake creamy vegan pumpkin cheesecake with a nutty crust! Gluten-Free, Refine Sugar-Free, Vegan
Ingredients
Crust:
- 1 cup pitted dates ~10 dates
- 3/4 cup almonds
- 1 tbsp almond butter
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Filling:
- 1 cup cashews
- 1/2 cup pumpkin puree
- 1/3 cup coconut milk
- 1/4 cup + 2 tbsp bourbon maple syrup
- 1.5 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp pumpkin pie
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Optional toppings: Almonds Pumpkin Butter, Almond Butter, Sea Salt
Instructions
- Start with the crust*
- Chop up dates and add all ingredients for the crust to a high-speed blender. Line an 8x8 pan with parchment paper and pour crumble into the pan.
- Using a spatula or spoon spread and press down crumble into pan creating the crust.
- Soak cashews in room temperature water for 6 hours OR soak in boil water for an hour.
- Drain water and blend cashews, salt, lemon juice until creamy.
- Add the rest of the ingredients to the cashew mixture and blend.
- Pour pumpkin cashews mixture over crust and spread evenly.
- Freeze for 6 hours, remove from freezer add toppings and cut into 16 pieces.
- Enjoy!!
Notes
After 6 hours of freezing can be stored in the refrigerator for a mushy consistency!