So many amazing-looking pumpkin recipes have come out as part of the Vegan Month of Food. Are you all pumpkined-out though? I hope not, because I have this “rawsome” contribution!
This recipe combines traditional pumpkin pie and my decent discovery of raw vegan cheesecake. Even with the cashews and coconut oil, it’s still a lot lighter than cheesecake, or even traditional pumpkin pie. It’s spicy yet fresh, and if you wanted to eat a slice for breakfast, I don’t think that anyone would hold it against you.
- I used a dark-green (Japanese?) pumpkin, but any small pumpkin should work.
- My food processor is really just a small “chopper” adapter for my stick blender, so it wasn’t big enough to handle all the filling. I had to work in batches, but I managed to get everything evenly blended.
Update: November 9, 2011 – I forgot to mention that this is pretty intense-tasting. So you may want to mellow it out with some vegan whipped cream or ice cream, just to smooth all those strong flavors out 🙂
- 2 cups almonds
- 1 cup dates
- 2 cups raw cashews
- 2 cups fresh grated pumpkin
- ½ cup coconut oil
- 3 tbsp lemon juice
- ½ cup raw agave
- 1 tsp vanilla
- 4 tsp dried cinnamon
- 1 tsp dried nutmeg
- 1 tbsp fresh ginger (or 2 tsp dried)
- Soak cashews in water for at least 1 hour, then drain.
- In a food processor, blend the almonds and dates until finely chopped. Add a tablespoon of water if that helps to get things moving. Press the mixture into the bottom of a spring-form pan.
- Wash-out the food processor and blend all other ingredients until combined and creamy.
- Pour mixture into spring-form pan and smooth out the surface. Cover with aluminum foil, and let it set in the freezer for at least 4 hours. This will harden the coconut oil and set the cheesecake. After this time, transfer the cheesecake in the refrigerator for at least one hour before serving. When opening the spring-form pan, gently insert a knife along the edge of the cheesecake, so that it does not stick to the edge of the pan.
This is really nice served with raw chocolate sauce (1 tbsp raw cocoa powder + 1 tbsp agave syrup + 1/2 tbsp coconut oil)