One of my favorite Holiday treats has always been pumpkin cheesecake. Since going vegan, I haven’t had to give it up (or any treats for that matter). Let the scale be a testament to the fact that us vegans aren’t missing out on much. There’s essentially a vegan version of almost anything.
Where there’s a nut, there’s a way.
Many desserts can be recreated by swapping milk or eggs with a nut-based substitute. The cashew nut serves as the perfect alternative for a creamy cheesecake. Not to mention, this dairy free, gluten free, guilt free goodness comes with some added perks too.
A Few Cashew Facts
- They’re a nice source of plant-based protein with 5g per serving.
- These nuts are packed with a multitude of vitamins and minerals, like copper and iron which help promote the formation of blood cells.
- They’re free of cholesterol and high in the good, heart-healthy, kind of fat.
Ingredients (8 servings)
1 cup pitted dates
1 cup raw walnuts or pecans
1 cup raw cashews
2 tbsp lemon juice
1/3 light coconut milk
2 tbsp olive oil
1/2 cup light agave nectar
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp ground cinnamon
fresh ginger (to taste)
dairy-free whipped cream (I use So Delicious Light Coco Whip)
- Submerge cashews in hot water and allow them to soak for 30-60 minutes.
- While the cashews are soaking, place the ingredients for the crust into a blender or food processor. Blend/process until a dough-like consistency is formed.
- Using a muffin tin, line each cup with parchment or wax paper (for easy removal) and fill the base with the dough.
- Once the cashews are done soaking, place them along with the other filling ingredients into your blender or food processor until they are smooth.
- Evenly disperse the ingredients into the muffin tins and place in the freezer for 3-4 hours.
- Before serving, allow them to sit at room temperature for 15 minutes to soften.