I bought/tried the best raw lemon cheesecake at Whole Foods, made by Earth Cafe, over the weekend. It was so amazing, I wanted to try to recreate it at home. As I was shopping for my ingredients, I couldn't help but notice all of the pumpkins hangin' out in the produce section. They just looked so beautiful to me, I decided to make a raw pumpkin 'cheesecake' instead. Boy am I glad I did! I love pumpkins anyway you prepare them, but this is definitely one of my favorite recipes. It's pretty amazing what you can do with raw food!
3 1/2 cups raw cashews
1/2 cup medjool dates, pits removed
1/4 cup water
1/4 cup lime juice
1/4 cup raw agave nectar
6 tablespoons coconut oil
1 vanilla bean, split the pod and use the seeds only (I like to save the pod and boil it in a pot full of water with a cinnamon stick and some cloves for an amazing room freshener that can be used over and over.)
3/4 cup pureed pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1. Soak the cashews in water for 4-5 hours in the refrigerator.
2. Once they've soaked, measure out 2 cups of the cashews and place in a food processor with the dates and chop until the mixture is the texture of cookie crumbs.
3. Remove the mixture and press into a pie pan and set aside.
4. Place the remaining cashews in a blender along with the rest of your ingredients.
5. Blend until smooth. If you don't have a Vitamix, which I don't, just blend until you start to smell the blender's motor burning. (I'm hoping Santa will bring a Vitamix for Christmas... hint, hint - Dr. J)
6. Once the texture is smooth, pour it into your pie crust and place your 'cheesecake' in the freezer.
7. Before you want to serve, allow your 'cheesecake' to partially thaw on our counter or in the fridge. Slice while it is still partially frozen.