PUMPKIN CASHEW CREAM CAKE
Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE
This isn’t really like a cheesecake at all, but it gives you an idea of what to expect: a creamy, sweet, slightly tangy slice of heaven. The difference is, this recipe contains no dairy, gluten, eggs, or refined ingredients! Just whole, healthy foods to keep you living long and laughing…
According to family and friends, my last pumpkin pie recipe was “outstanding” and I think this one is on the same level. Because it is raw, you get the full flavour of the whole, fresh pumpkin, not a diluted version from a can. It’s kind of like a pumpkin smoothie in the form of a cake. Just know: this recipe is a winner for all pumpkin lovers out there.
SERVES: 8 – 12 (9 inch Spring Form Pan)
PREP TIME: 15 Minutes + 24 Hours Fridge Setting Time
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free
1 cup Oats or Walnuts
1 cup Raisins or Dates
2 cups Cashews (preferably soaked for 3-4 hours)
1/3 cup Lemon Juice
1/3 cup Coconut Nectar
1/2 cup melted Coconut Oil
1/2 tsp Himalayan Crystal Salt
1 tsp Vanilla Extract
1 Sugar Pumpkin (about 6 cups) Peeled, Cubed and Deseeded
Vitamix or Blender of choice
Crust: Pulse the oats or nuts in your food processor until they become crumbs. Add the raisins or dates and process until it all sticks together. Press into the bottom of a lined spring form pan and set in the fridge.
Cheesecake: Blend all the ingredients in a high speed blender until thick and smooth. Spread evenly into your spring form pan (on top of your crust) and put in the fridge for about 24 hours.
Slice and serve with a chocolate or caramel sauce and perhaps some ice cream.