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.
Notes
- 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 🙂
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Raw Vegan Pumpkin Cheesecake
- Category: Dessert
- Cuisine: Raw, Vegan, Gluten-Free
Ingredients
- 2 cups almonds
- 1 cup dates
- 2 cups raw cashews
- 2 cups fresh grated pumpkin
- 1/2 cup coconut oil
- 3 tbsp lemon juice
- 1/2 cup raw agave
- 1 tsp vanilla
- 4 tsp dried cinnamon
- 1 tsp dried nutmeg
- 1 tbsp fresh ginger (or 2 tsp dried)
Instructions
- 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.
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This is really nice served with raw chocolate sauce (1 tbsp raw cocoa powder + 1 tbsp agave syrup + 1/2 tbsp coconut oil)
Can make without nuts? I’m allergic. : c
In that case, try using a grain-based crust instead?
Is the ginger powdered ginger?
Yes, sorry about that, it’s powdered ginger. You may want to test the spices, as it’s pretty intense-tasting 🙂
Hey, we made your pumpkin cheesecake for T’giving. It was pretty good. A little intense as you pointed out but it went well with some ice cream. By the way, what makes it intense? And, what can one do to tone it down a bit?
Hi Sameer! Thanks for taking a chance on this recipe. I think perhaps the spices could be toned-down a bit? I think I need to make this again and experiment a bit with the ingredients…
That looks amazing!!! I would like to try it as well but do you use coconut oil as liquid or when it’s hard? Thank you for all those amazing recipes, love your site a lot!! 🙂
It doesn’t matter because it sets in the freezer. Let me know if you try it 🙂
Hi, was just wondering if this would work with carrot instead of pumpkin, assuming I could not get pumpkin. Have you tried any other fillings. It looks amazing by the way.
Hmm, I haven’t tried that but I don’t see why not? Pumpkin is a but more moist, so you may want to add a bit of water? Let me know if you try it and how it goes 🙂
What about nutritional yeast? Im wanting to try this recipe but was wondering if nutritional yeast would be overkill on the cheesy flavor?
Um, I would not add nutritional yeast to this. It’s not supposed to have a cheesy flavor…
I’m wondering if I can sub soaked macadamia nuts and something other than agave like the poster who used raw honey.
Yes, those substitutions would probably work, although the honey wouldn’t make it vegan.
WOW this was amazing! It took me a LONG time to cut open the pumpkin and get the flesh out but WOW was it worth it! THANK YOU SO MUCH for the terrific, fabulous, wonderful recipe. I will defiantly be willing to make this again! Oh I did sub out RAW honey 1/4 cup instead of agave and I did not have lemon so I used a lime instead. SUPER YUMMY! 🙂
I’m so glad you liked it! It’s a bit of work but you feel so good eating such a clean dessert 🙂
yumm.. lovely cheesecake.. i just had some topped with tangy huckleberry .. and now i want a pumpkin one!!
Oh that sounds delicious. Wanna swap? 🙂
That looks so delicious! I’m usually too lazy to open a pumpkin myself to get the insides out, but I might just have to for this 🙂
Thanks Tanya – let me know if you try it… it’s a bit of a workout but I think it’s worth it 🙂
Uh-mayyyyy zing.
He he, thank you!
This looks awesome!
Thanks so much Isobelle 🙂
oh wow this is beautiful! i must try this, i bet it tastes amazing 🙂
Thanks Rachel. As I said above…It’s definitely not as decadent as regular vegan pumpkin pie, but considering how healthy it is, I really like it. Let me know if you try it!
Wow!! This looks amazing! I don’t have fresh pumpkin, sadly. Do you think I could use canned pumpkin as a substitute?
Hmm, yes, I think that would be fine. It would certainly be a lot creamier that way (and of course, not considered raw)… you may also need to adjust the spices..? Let me know if you try it!
Wow, wow and WOW!!! Man, the things raw foods are becoming these days. Like a pumpkin pie?? Will you come over and make this for me? I’m elbow-deep in tempered chocolate and need a pie break 🙂
Hmm, is it just me, or do I see a vegan-candy-bar/raw-vegan-pumpkin-pie swap in our near future?
looks very delicious 🙂
Thank you 🙂
This looks amazing and beautiful. I can see this making an appearance during the holidays here. Thanks for sharing!
Thanks Amanda. It’s definitely not as decadent as regular vegan pumpkin pie, but considering how healthy it is, I really like it. Let me know if you try it!