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Vegan Pumpkin Cheesecake
  • Dairy Free
  • Dessert
  • Gluten Free
  • Vegan

1 cup soaked cashews
2 cups raw (or steamed) Kabocha, cubed with peel sliced off
1/2 cup Dastony coconut butter
1 tbs lemon juice
1/3 cup maple syrup
1 inch fresh ginger, peeled
1 tsp pumpkin spice
1/4 tsp cinnamon
1 tsp vanilla extract
1/8 tsp salt
1.5 cups raw pecan
7 large medjool dates
1/8 tsp salt
1 tbs Rawmio almond silk
1/2 cup coconut flakes
1/2 tsp vanilla extract


1. Place soaked cashews in your blender first along with lemon juice and maple syrup (your liquids). Blend until completely smooth.

2. Add in steamed or raw squash, and all remaining ingredients EXCEPT coconut butter. Blend again.

3. Pour in melted coconut butter slowly with blender on low until completely incorporated.

4. Set filling aside


1. Process all ingredients in a food processor until it forms a sticky mass

2. Press this into a pie pan


1. Pour filling over pie crust and refrigerate for at least 8 hours to set.

Submitted By:Sarah Baker