Vegan Pumpkin Cheesecake with Salted Caramel Topping

This Vegan Pumpkin Cheesecake with Salted Caramel Topping is a complete showstopper dessert! It’s incredibly creamy, thick and has such a delicious flavour! I’ve already had DOZENS of rave reviews – you need to make this! This post is sponsored by …

Serves: make a large 10" cheesecake
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Ingredients
Crust
  • 1 cup pitted dates (soaked in hot water for 10 minutes then drained)
  • 1 cup raw pecans or walnuts (you can substitute with almonds or macadamia nuts)
Pumpkin Cheesecake
  • 4 cups raw cashews
  • ¼ cup lemon juice
  • 1 cup pumpkin purée 
  • 2/3 cup + ¼ cup solid coconut oil
  • 1 ¼ cups thick coconut cream from coconut milk (placed in the refrigerator from overnight - no coconut water!) (see notes below)
  • 1 cup maple syrup 
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt 
  • 2 teaspoons pumpkin pie spice

Hasselback Butternut Squash with Maple Pecan Drizzle

Tis’ the season for this decadent and delicious Hasselback Butternut Squash with Maple Pecan Drizzle that will be a stunner on all your Thanksgiving and other holiday tables! This post is sponsored by Thrive Algae Oil. All opinions and text are …

Prep Time: 20 mins
Cook Time: 65 mins
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Ingredients
Hasselback Butternut Squash
  • 1 butternut squash, halved, peeled, seeds removed
  • 1 tablespoon Thrive Algae Oil
  • Sea salt and black pepper
  • Thyme on stems to push into butternut squash
Maple Pecan Drizzle
  • 2 1/2 tablespoons maple syrup
  • ½ teaspoon all spice
  • ½ teaspoon cayenne - I like it hot, you can lower to ¼ teaspoon or remove
  • ½ teaspoon dried sage
  • 1 tablespoon fresh thyme, chopped
  • ¼ cup chopped pecans
Featured Video

Vegan Ackee and Saltfish (Jamaican Breakfast Feast)

A vegan take on Jamaica’s National Dish and my favourite breakfast in the world: Ackee and Saltfish. This is one of the most flavourful breakfasts ever and perfect comfort food! Where do I even start with this blog post? I’ve …

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