Vegan Pumpkin Cashew Cream Layer Bars
Recipes

Pumpkin Cashew Cream Layer Bars: Dairy-Free Indulgence for Fall!

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Fall is on the way, and I’m just as excited as any other year. I’m always on the lookout early for the best pumpkin recipes, and luckily I have Once Upon A Pumpkin to thank for the inspiration. She starts pumpkin season on July 5 and I am here for it. These frozen Pumpkin Cashew Cream Layer Bars are a perfect transition recipe.

My Vegan Pumpkin Layer Bars are inspired by her No Bake Pumpkin Cheesecake recipe, only modified to eliminate dairy, almonds and of course add-in the best non-dairy milk on the planet: Willa’s Oat Milk.

These Pumpkin Cashew Cream Layer Bars are a big hit for kids and adults alike! Plan ahead, because they get even better overnight – the cashew cream sets and the spices develop. I have a feeling they’ll be a staple at group gatherings all fall.


Related: Pumpkin Perfect Bars

Vegan Pumpkin Cashew Cream Layer Bars

If you’re looking for an easy mix and assemble type of side dish- here it is. These Layer Bars come together quickly: with allergen-friendly ingredients that keep you feeling your best. 

Vegan Pumpkin Cashew Cream Layer Bars” are a perfect treat that will impress your friends and family. They don’t even have to know how healthy they are! Cashews are often used in vegan cooking to replace heavy cream sauces, and when blended with honey or maple syrup, it takes on a cream cheese-like texture. The nutty base plus the creamy oat milk and cashews are a perfect marriage. Pumpkin just enhances it all!

I’m all for pumpkin year-round. It’s an excellent source of beta carotene, vitamin c, vitamin e, fiber, and potassium. The rich orange color indicates it is a vibrant source of phytonutrients. I’m always looking to eat the rainbow!

Dairy Free Pumpkin Cheesecake Layer Bars
Clean, Dairy-Free Ingredients

What’s In Pumpkin Cashew Cream Layer Bars?

Oat + Nut Base Ingredients:

-Rolled Oats

-Pecans or Walnuts

-Unsweetened Flaked Coconut

-Pitted Medjool Dates

-Honey or Maple Syrup

-Coconut Oil

-Vanilla Extract

“Cheesecake” Layer Ingredients:

-Raw, Soaked Cashews

Willa’s Unsweetened Original Oatmilk

-Thrive Market Pureed Pumpkin

-Honey

-Pumpkin Pie Spice or Cinnamon

Impress your friends with these Vegan Pumpkin Cashew Cream Layer Bars made with Oat Milk!


My favorite Pumpkin is Thrive Market Organic Pumpkin. I always stock up in my Thrive Market boxes- year round!

Pumpkin Cashew Cream Layer Bars made with Willa’s Oatmilk

Vegan Pumpkin Cashew Cream Bars

These plant-based bars take on a creaminess from cashews and oats, and are sweetened with dates, and raw honey or maple syrup (vegan). The pumpkin and cinnamon bring out all the flavors of fall!

Course Dessert
Keyword allergen-friendly, Dairy-Free, oatmilk
Total Time 25 minutes
Servings 12

Ingredients

Oat + Nut Base

  • 3/4 cup Rolled Oats
  • 1/4 cup Pecans finely chopped
  • 3/4 cup Unsweetened Coconut Flakes
  • 1/2 cup Medjool Dates pitted
  • 1/2 cup Honey
  • 3 tbsp Coconut Oil
  • 1 tsp Pumpkin Spice or Cinnamon
  • 1 tsp Vanilla Extract

Cashew Cream Filling

  • 1 cup Cashews soaked
  • 3/4 cup Willa's Unsweetened Original Oat Milk
  • 1/2 cup Honey
  • 1/4 cup Coconut Oil
  • 1/2 cup Pumpkin Puree
  • 1 tsp Pumpkin Spice or Cinnamon
  • 1 tsp Vanilla Extract

Instructions

  1. Pour boiling water over cashews and allow to soak for 10-20 minutes until soft.

  2. To make the base, pulse pecans and oats in a blender or food processor until finely chopped.

  3. Add the rest of the oat + nut base ingredients until a sticky crust begins to form.

  4. Line an 8X8 pan with parchment paper. Use your hands to press the base evenly into the pan.

  5. Refrigerate base while you prepare the next layers.

  6. Add the cashews, oat milk, honey, and melted coconut oil to the blender. Blend on high until combined.

  7. Pour half of the cashew mixture on top of the base, and return to refrigerator or freezer.

  8. Add spice, vanilla, and pumpkin to the blender. Blend until combined.

  9. Once the first layer is set, add pumpkin layer on top.

  10. Freeze for at least 2 hours, or overnight until set.

  11. When ready to eat, soften at room temperature. Cut into squares and enjoy!

  12. Store refrigerated or frozen.

Recipe Notes

To make this completely vegan, use maple syrup in place of honey. 

For a sugar-free option, try monkfruit or erythritol. If you eliminate the dates, the base texture will be quite crumbly and you may need to prepare layered ‘cups’.  

 

 


I order my oat milk directly from Willa’s! You may find this in your local market, but the direct-to-consumer sale means you get a trusted product from a small woman-owned company.



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Kate Daugherty is a Functional Nutritionist and Certified Nutrition Specialist candidate specializing in mind-body wellness. She combines a science-based approach with natural therapies to bring the physiological body into balance. Kate offers nutritional consultation and functional medicine healing at her clinic, The Facility, in Denver, Colorado. Read more about her nutritional approach here and her background here.