Vegan Pumpkin Cheesecake | Raw + Gluten-free

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

Last weekend I was feeling a little bit festive and craving a vegan pumpkin cheesecake so I decided to create one. Don’t get me wrong, I absolutely love baked goods but for this recipe, I decided to keep it raw. This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein! This recipe is completely vegan, gluten-free and dairy-free! It’s also quite simple to make – the only thing you need is a food processor. Ready? Let’s jump right into it.

Ingredients you will need for this Vegan Pumpkin Cheesecake

  • Medjool Dates: This will be the base of our curst. The dates will help to make the crust stick together while still providing this sweet flavor we are looking for here.
  • Almonds: Almonds are also needed for the crust. They add a nice crunchy texture to the crust.
  • Cashews: To make the creamy filling.
  • Pumpkin Purée: What’s a pumpkin cheesecake without pumpkin purée? You can either make your own purée by roasting a pumpkin in the oven and blending it up later or simply buy your pumpkin purée here.
  • Pumpkin Pie Spice: You can either make your own pumpkin pie spice blend or simply get your pumpkin pie spice here.
  • Almond Butter: I absolutely love almond butter and it works great in this recipe too!
  • Maple Syrup: Works great as a non-refined sweetener and brings out great flavor.
  • Coconut Sugar: I love using coconut sugar in my recipes too! Always happy to mix it up.
  • Coconut Oil: This will bring the filling to the next level, I promise!
  • Lemon Juice: Helps to balance out the flavor for the filling.
  • Salt: For extra flavor.

How to make a Raw Pumpkin Cheesecake

Making this vegan cheesecake is not hard at all and also doesn’t require a lot of preparation time.

Make your crust

This is super simple. The raw vegan crust does only consists out of two ingredients: Almonds and medjool dates. Simply blend those two ingredients up in a food processor until a sticky dough forms. Then, press the dough into the bottom of a cake tin.

Prepare the filling

Next, we are onto making our filling. First, we will blend all the dry ingredients up in a food processor. So, add the cashews and spices and coconut sugar in there and blend it until smooth. Next, add in all the remaining wet ingredients and blend until a smooth and creamy consistency forms. You definitely want to make sure that the cashews are blended up properly here and there are no chunks left. Then all there is left to do is adding the filling onto the crust and spread it out evenly. Place the cake tin in the freezer until the cheesecake is firm.

This pumpkin cheesecake is:

  • Vegan and vegetarian friendly
  • Gluten-free
  • Healthy
  • Raw
  • Festive
  • Pumpkin-infused
  • Rich
  • Creamy
  • Perfect for fall
Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

Other sweet vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this Vegan Pumpkin Cheesecake out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.
Print

Vegan Pumpkin Cheesecake

This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein!
Course Dessert
Cuisine Gluten-free, Vegan
Keyword Festive, Healthy
Prep Time 30 minutes
Total Time 30 minutes
Yield 8 servings

Equipment

  • Food Processor

Ingredients

For the crust

  • 14 medjool dates
  • 1 cup almonds

For the filling

  • 2 1/2 cups cashews
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tbsp coconut sugar
  • 1 cup pumpkin purée
  • 3 tbsp maple syrup
  • 1 1/2 tbsp almond butter
  • 1 tbsp coconut oil
  • 1/2 lemon juiced

Instructions

  • Prepare the crust: Pit all of the medjool dates first. Then, add the dates and the almonds to a food processor and blend until a sticky consistency forms. Next, press the dough into the bottom of a cake tin.
  • Prepare the filling: Add the cashews, pumpkin pie spice, salt and coconut sugar to a food processor. Blend until smooth. After, add the pumpkin purée, maple syrup, almond butter, coconut oil and lemon juice. Blend again until everything is completely smooth and there are no chunks of cashews left. This will take several minutes. Next, pour the filling into the same cake tin and spread out evenly.
  • Freeze: Let everything set in the freezer for about 3-4 hours or until the cheesecake is firm.

Note: This page may contain affiliate linksChoosing to use these links helps to support me and this website – thank you for supporting About Annella! 

Butternut Squash Fondant

Butternut Squash Fondant in a white baking dish garnished with thyme.

Have you ever had Butternut Squash Fondant? If no you definitely should! This easy but delicious Butternut Squash Fondant tastes absolutely amazing and is perfect for your next dinner party. This tasty recipe is usually a crowd-pleaser and also tastes great on special occasions like Thanksgiving or even Christmas.

I absolutely adore butternut squash recipes! These recipes are perfect for the fall and wintertime when all you wanna do is eat delicious comfort food and get cozy. And if you love fondant potatoes as much as I do you will surely enjoy this Butternut Squash Fondant recipe too!

What is Butternut Squash Fondant?

Butternut Squash Fondant is a dish that is inspired by the French cuisine. The word ‘fondant’ means “melting”.  The Butternut Squash is traditionally peeled and cut into round shapes with the top and bottoms cut flat. Then, these butternut squash cubes are prepared golden crispy on both sides. In my opinion, they taste absolutely wonderful and have a rich and creamy consistency.

Ingredients you will need for this Fondant Recipe

  • Butternut squash: Butternut squash is the main ingredient of this recipe and has many health benefits too. It is a great source of different vitamins and helps to boost your immune system, which is great around this time of the year!
  • Olive oil or vegan butter: I used olive oil for this dish because I personally prefer the taste of it. But feel free to choose whatever you prefer here!
  • Vegetable stock: For more taste!
  • Thyme: Thyme-infused squash tastes amazing! So don’t forget to add it in there!
  • Salt: For enhancing the flavor. I love using pink salt!

How to make Butternut Squash Fondant

Butternut Squash Fondant is not as difficult as it seems at first. Actually, there are just very few steps that you need to follow before you get this delicious and tasty Butternut Squash Fondant.

Step 1: First of all, you want to peel your butternut squash and cut it into little cubes.

Step 2: Next, prepare some vegetable stock. Then, grease a frying pan with a generous amount of olive oil or vegan butter.

Step 3: Fry the cubed butternut squash in olive oil on both sides. Fry until crispy. Season with salt, garlic and onion powder.

Step 3: Transfer the fried butternut squash to a baking dish. Add barely enough vegetable stock to cover them (a few bits sticking out the top are fine). Don’t forget to add the thyme to get that delicious thyme-infused flavor!

How to serve Butternut Squash Fondant

There are many different ways how to serve Fondant. Here are some options for you:

  • Serve it in a bowl. I love serving it with rice, oven-baked Brussels sprouts and crispy baked tofu.
  • You can also serve as an elegant side dish for Thanksgiving or Christmas.
  • It would also work great with green salad or crispy potatoes.

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this Butternut Squash Fondant out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Butternut Squash Fondant in a white baking dish garnished with thyme.
Print

Butternut Squash Fondant

This easy but delicious Butternut Squash Fondant tastes absolutely amazing and is perfect for your next dinner party.
Course Side Dish
Cuisine Dairy-free, French, Gluten-free, Vegan
Keyword Butternut Squash, Fondant
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 4 servings

Ingredients

  • 1 butternut squash peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • thyme
  • 1 cup vegetable broth

Instructions

  • Prep: Preheat the oven to 180°C (356°F).
  • Fry: Heat the olive oil in a pan over medium-low heat. Then, add the cubed butternut. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the salt, garlic and onion powder.
  • Bake: Transfer the fried butternut squash to a baking dish. Pour the vegetable stock into it and add the thyme. Make sure to add enough vegetable stock to barely cover them (a few bits sticking out the top are fine). Place the baking dish in the oven and bake unvocvered for about 40-45 minutes or until the butternut squash comes out crispy and golden brown.
  • Serve: Place the squash on a serving platter. Garnish with more thyme. Make sure to let it cool for about 5 minutes before serving. Enjoy!

Notes

  • Olive oil can be substituted with any other oil of your personal preference. 
  • If you own an oven-proof skillet (such as a cast-iron skillet), you can transfer it to the oven straight away and skip the step with the additional baking dish. 

Note: This page may contain affiliate linksChoosing to use these links helps to support me and this website – thank you for supporting About Annella! 

Purple Power Detox Smoothie

Purple Power Detox Smoothie placed on a wooden board

This Purple Power Detox Smoothie is super healthy and easy to prepare. It doesn’t take longer than 5 minutes to make and is packed with vitamins and nutrients. A nutritious purple smoothie, that tastes beyond delicious packed with antioxidant-rich ingredients.

I love having smoothies for breakfast. It’s such an easy way to get your daily dose of fruits and veggies in. Smoothies are quick, easy and most importantly highly nutritious! Incorporating smoothies into your life or even into your daily routine is a great way to help you kick-start your day the right way!

Tips for making the Best Purple Power Detox Smoothie

  • Use frozen bananas instead of fresh ones: This is a huge one for me. Adding frozen bananas will help to achieve a thicker consistency. Also, freezing overripe bananas is a great way to prevent produce from going to waste before you can make use out of it.
  • Add a source of protein or healthy fat: In my smoothie recipes, I try to aim for balance. That means having a good source of carbohydrates, healthy fats and protein in my smoothie recipes. I love adding in avocado, nut butter or a scoop of vegan protein powder!
  • Find the right consistency: Nothing that I dislike more than not achieving the right consistency within my smoothies. I dislike smoothies that are too thick as well as smoothies that are too runny. The goal here is to find your preferred consistency and putting it into practice by adding just the right amount of liquid to it!

Ingredients you will need for this Purple Smoothie Recipe:

  • Bananas: Bananas contain many important nutrients like potassium, vitamin B and vitamin C. They also can improve your digestive health and moderate blood sugar levels. Also, they work great as a base in smoothies in general because they help to achieve this creamy consistency that you are looking for.
  • Hemp Seeds: Hemp seeds are highly nutritious and good for you. They are a great source of healthy fats as well as plant-based protein. In addition, they may protect your brain, boost your heart health and reduce inflammation.
  • Blueberries: Blueberries are full of antioxidants and also taste delicious! They are sweet, nutritious, wildly popular and often labeled as a superfood!
  • Vegan Protein Powder: I love adding vegan protein powder to all my smoothies because it helps to keep me fuller for longer and boost my smoothies by adding a good source of protein in there!
  • Non-dairy milk: You can use any non-dairy milk of your personal preference. I prefer using soy or oat milk for this recipe but this is totally up to you!

Other smoothie recipes you might enjoy

If you are looking for more smoothie recipes you might also enjoy some of my other recipes too:

Finally, if you make this Purple Power Detox Smoothie at home, make sure to tag me on Instagram @aboutannella! I love to see your recreations! For more inspiration you can follow my Pinterest Account.

Purple Power Detox Smoothie placed on a wooden table
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Purple Power Detox Smoothie

This Purple Power Detox Smoothie is super healthy and easy to prepare. It doesn't take longer than 5 minutes to make and is packed with vitamins and nutrients.
Course Beverages, Breakfast
Cuisine Gluten-free, Vegan, Vegetarian
Keyword Healthy, Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 serving

Equipment

  • Blender

Ingredients

  • 1 banana
  • 3 tbsp hemp seeds
  • 1 cup blueberries
  • 1 scoop vegan protein powder
  • 1 cup non-dairy milk

Instructions

  • Blend: Add the non-dairy milk to a high-speed blender, followed by the banana, hemp seeds, blueberries and vegan protein powder. Blend until smooth and creamy.
  • Serve: Serve in a glass and enjoy!

Note: This page may contain affiliate linksChoosing to use these links helps to support me and this website – thank you for supporting About Annella!