Gluten Free Pumpkin Cheesecake Vegan Recipe

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Want to enjoy your vegetables and eat cake too? Try this gluten free pumpkin cheesecake vegan recipe. It’s delicious and quick; from start to finish, it can be served in less than one hour!






  • 1 cup cashews (soaked)
  • 1 cup cooked pumpkin (or a 15oz can) [any squash or sweet potato can be used]
  • 1 cup (16oz) of tofu (for soy free, substitute 1/2 cup cashews + 1/2 cup pumpkin)
  • 1/2 cup maple powder (or 2/3 cup maple syrup)
  • 1/4 cup yeast flakes
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla oil
  • 1 tsp refined sea salt
  • 1 tsp cinnamon
  • 1/2 tsp xantham gum
  • 1/4 tsp nutmeg
  • 1/4 tsp clove

Pie Crust Ingredients:


Makes enough to fill a 10 inch pie plate. Place dates in a bowl of water to soak. Add the other ingredients to food processor. Puree for a few minutes, until reduced to a sand-like consistency. Add dates (remove the pits!) and mix until a sticky ball forms. Press into pie plate. Preheat oven to 350 degrees. Soak cashews in water for a minimum of 2 hours (overnight is fine!). Add all ingredients to food processor or high-powered blender. Puree until creamy (4-5 minutes). Taste it with your finger. If you prefer a more pungent flavor, add another 1/4 cup yeast flakes. If you’d like it sweeter, add more maple powder. Another tsp each of lemon and vinegar will increase the tartness. Bake for 25 minutes. Allow to cool. Serve warm, or refrigerate and serve chilled. Leftovers freeze well. “>Top with homemade whipped cream. Click here to see three easy options!

Filed under: Desserts, Gluten Free, Vegan Recipes, ,

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