Cashew Cream Cheese *Your cashews will need to soak for 1-2 hours before making*

1. Soak cashews in hot water for 1-2 hours or soak overnight in room temp water, it is best to use a mason jar so it can be easily covered.

2. Drain water from the nuts and place in a food processor or blender with lemon, water, and coconut oil.

3. Blend it all up till it is a creamy consistency. Then add honey and maple syrup till mixed.

Crust

1. In a food processor add nuts and blend until finely chopped.

2. Add dates, vanilla, cinnamon, ginger, butter, and sea salt. 

3. Grease a springform pan with butter, you can also use a pie pan instead.

4. Spread crust mixture along the bottom of the pan using your hands. 

Filling

1. Preheat oven to 350 degrees Fahrenheit. 

2. In a medium-sized bowl whisk together pumpkin, coconut milk, and spices then set aside.

3. In a separate bowl, beat cashew cream cheese using a paddle attachment to an electric mixer.

4. Add pumpkin mixture and mix until blended. Add cassava flour and eggs one at a time until well combined. Be sure to scrape the edges of the bowl as necessary.

5. Pour batter into the crust and bake for 50-60 minutes until the center of the cake is set but slightly wobbly. The cake will set completely as it cools. (If you are using a springform pan it is suggested to us a water bath. This keeps the top of the cake from cracking. I wanted to make this more simple so I did not use the water bath and it still turned out delicious but did have some cracks on the top. To make the water bath, wrap the bottom of the springform pan with aluminum foil. Using a roasting pan or large baking pan, place the wrapped pan in the center and pour in hot water to come 1 inch up the sides of the springform pan.)

6. When you remove the cake from the oven use a knife to carefully loosen the edges of the cake off of the sides. Let the cake cool completely then refrigerate for at least 4 hours before serving.

Store in the refrigerator, loosely covered for up to 5 days.