Dairy Free, Gluten Free Raw Vegan Cashew Cheesecake Pie

2011 March 4



So… what would you do if you could not eat dairy but wanted cheesecake?  There is a way, my friend, and funny enough, cashews are the answer!

This cheesecake pie is delicious-  serve it frozen as a creamy treat.   You would never know, in a million years, there was no dairy! The cashews give almost an exact creamy dairy taste and texture, it will blow you away. The possibilities of this are endless- start with a crumble crust, add in the ‘cheese’ filling, and then top with whatever concoction your heart desires. 

 For this cake, I used rhubarb, but you could easily do strawberries cooked with a little lemon and honey, or blueberries cooked with ginger and a little orange zest,  or some banana slices and dairy-free ice cream, or  a thin layer of almond butter and drizzles of chocolate and caramel and clouds of almond dairy-free whipped cream or coconut dairy-free whipped cream or raw dairy-free whipped cream .


Oh I just love dessert. I must say. :)  Now, on to the recipe!





NOTE: As also featured in Cybele Pascale’s Allergy Friendly Fridays- Submit your recipes too!





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Dairy Free Vanilla Rhubarb Ice Cream Triple X Blackberry Raspberry Dairy-Free Ice Cream Rhubarb lemonade (dye free pink lemonade) Vegan Rhubarb-Ginger sauce Vegan Raw Pie Crust (or Cinnamon Sugar Cookie Crust)
21 Responses
  1. April 21, 2012

    Hiya Emily!

    You’ll want to soak the cashews in the fridge over night, and you can add the agar powder directly to the blended mix later in the recipe (so you don’t need to let it pre-thicken). Hope this helps! Happy un-baking :D alea

  2. Emily permalink
    April 19, 2012

    When you’re soaking the cashews and agar agar overnight, do you leave it out, or soak it in the fridge? Are you wanting the agar agar to thicken before you blend it with the other ingredients, or will it re-set after?
    Thanks in advance! :)

  3. December 14, 2011

    Hi Connie!

    You are so very welcome for the recipe :) If you want, you can simply cut out the coconut oil and keep the agar powder in, and you should be good to go :)
    happy ‘raw’ baking!

  4. Connie permalink
    December 13, 2011

    What can I use instead of coconut oil? … and thanks for this beautiful recipe!!

  5. July 4, 2011

    thank you so much Eryn! i can’t wait to check out Pumpkin’s Pantry :D

  6. July 4, 2011

    So glad I found your blog (and this recipe :) through Our Spunky Holiday. Such a beautiful cheesecake!

  7. July 1, 2011

    Oh my! I just made a raw lemon cheesecake the other night and it’s gone already. This looks even better. I must try it.

  8. July 1, 2011

    thank you so much Brittany! btw, big fan of your site :D

  9. July 1, 2011

    Gorgeous!! and SO creative :)

  10. February 25, 2011

    Hey ther Kris- thanks so much! let me know how yoru cheesecake turnos out- if you have a high speed blender like a vitamix, you might find that blending the soaked cashews with coconut oil also makes a great base. :) best of luck!

  11. February 25, 2011

    I’m so glad that I stumbled upon your blog! I’m brainstorming up a vegan cashew-based cheesecake…thanks for giving me some reference for it. I’ve already added you to my links on my blog! Cheers.

  12. Rebekah permalink
    June 1, 2010

    This one is a keeper :D Love’s it!

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