Thank You

We’re glad you’ve chosen to spend Thanksgiving with Elmhurst®. Simply click to download this free e-book of non-dairy dishes and drinks, ready to share with family and friends this November…perhaps even beyond! For a taste of what you’ll be tasting, we’ve provided our Dairy-Free Pumpkin Cheesecake below. Also check your e-mail for more recipes from our book.


Vegan Pumpkin Cheesecake

Wow your friends and family members with a deliciously easy vegan cheesecake that also features the best flavors of pumpkin pie and is completely dairy-free.

Pumpkin Cheesecake Pumpkin Cheesecake


  • For The Crust:
  • 1 ½ - 2 cups Graham Crackers
  • ¼ cup Vegan Butter, melted
  • For The Filling:
  • ½ cup Elmhurst Unsweetened Milked Cashews™
  • 1 ¼ cups Raw Cashews, soaked in hot water for 1 hour
  • 1 cup Pumpkin Puree
  • ½ cup Sugar
  • 1 Tbsp. Corn Starch
  • 1 tsp. Pumpkin Pie Spice
  • 1 tsp. Vanilla Extract
  • ¼ tsp. Salt


  1. Preheat oven to 350 degrees.
  2. To prepare the crust, add graham crackers to a food processor and pulse until ground. Add melted butter and mix until well combined. Press into the bottom of a pan. For an even crust, try using the bottom of a glass or measuring cup to press flat.
  3. To prepare cheesecake filling, add the unsweetened cashew milk and softened cashews to a food processor and pulse until combined. Add remaining ingredients and blend until creamy and smooth, scraping down sides as needed.
  4. Pour batter over the crust, smoothing out the top. Bake for 25-35 minutes until the edges are golden brown and the center still jiggles slightly. Let cool completely.
  5. Chill for at least 5 hours or overnight before serving. Top with non-dairy whipped cream + dust with cinnamon. Enjoy!