Raw Vegan Pumpkin Cheesecake
By vegangela
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 agave
- 1 tsp vanilla
- 4 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp ginger
Directions
- 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.
It’s also really nice served with raw chocolate sauce (1 tbsp raw cocoa powder + 1 tbsp agave syrup + 1/2 tbsp coconut oil)
(via queennubian)
Raw Vegan Pumpkin Cheesecake
By vegangela
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 agave
- 1 tsp vanilla
- 4 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp ginger
Directions
- 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.
It’s also really nice served with raw chocolate sauce (1 tbsp raw cocoa powder + 1 tbsp agave syrup + 1/2 tbsp coconut oil)
(via queennubian)
