dairy-free dessert raw vegan


I’m breaking the rules. I’m sharing something pumpkin-spiced in the summer. Gasp!

All of our attention and use of pumpkins goes to the fall. I am granting permission to use pumpkin all year round. Hip-hip-hooray.

Sure, there are many ways to add pumpkin, but it’s hard not to add the spice. 

Here is a pumpkin spice “cheese”cake to satisfy your withdrawal without the cold weather and without the dairy.

Pumpkin Spice "Cheese"cake
raw, vegan
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Prep Time
45 min
Total Time
45 min
Prep Time
45 min
Total Time
45 min
  1. CAKE
  2. 2 cups cashews
  3. 1 cup pure maple syrup
  4. 1 cup pumpkin purée
  5. 1 cup carrot juice
  6. 2-3 tsp pumpkin pie spice
  7. 1/2-1 tsp nutmeg
  8. 1/4-1/2 tsp cloves
  9. 1/4 tsp pink salt
  10. 1-2 tbsp vanilla
  11. 4-5 tbsp lemon juice
  12. 1/2 cup coconut butter
  13. 1/4 cup coconut oil
  14. 2 inch knob of fresh ginger
  15. CRUST
  16. 1 cup pecans or walnuts
  17. 1 cup coconut, shredded and unsweetened
  18. 6 medjool dates
  19. Pinch of pink salt
  1. Blend all of the crust ingredients in a high speed blender.
  2. Press crust into springform pan or pie plate.
  3. Blend all of the cake ingredients in a high speed blender.
  4. Pour blended pumpkin spice ingredients over top.
  5. Put in freezer for a couple of hours.
  6. Top with whipped coconut topping by So Delicious.
  7. Set in freezer over night.
  1. If using a regular blender soak your cashews in water overnight.
  2. This crust recipe is SO versatile. Use it in all of your pies and cakes. It is the bomb.
Jessica Stopard http://jessicastopard.com/