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Pumpkin Mousse
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Description
This dessert is perfect for almost-fall days. It’s spicy and creamy, but quick and easy. You’ll never even notice that it’s dairy-free.
Ingredients
- FOR THE PUMPKIN MOUSSE:
- 7 ounces, weight Silken Tofu, Drained (half A Typical Package)
- 7-½ ounces, weight Can Pumpkin (half Of The Smaller Can)
- 1 whole Orange, Zest Only
- ¼ cups Brown Sugar
- 1 Tablespoon Brown Sugar
- 2 teaspoons Molasses
- ½ teaspoons Pumpkin Pie Spice
- FOR THE CASHEW CREAM:
- ½ cups Raw Cashews
- 1 cup Water
- ¼ cups Coconut Milk
- ¼ teaspoons Vanilla
- 1 teaspoon Honey Or Agave Syrup
Preparation
For the pumpkin mousse:
Place all ingredients in a food processor (or blender) and turn on. Blend until everything is very smooth and creamy. Refrigerate for one hour before serving.
For the cashew cream:
In a bowl, soak the cashews in the water for 2-8 hours. Rinse the cashews and drain. Add the cashews to a food processor (or blender). Add the coconut milk, vanilla and sweetener of choice. (If you have a Vitamix, you can just add half a vanilla bean and let it rip.) Blend everything until it is completely smooth. This may take time and you will have to stop your machine and scrape down the sides every now and then.
Serve the mousse topped with a dollop of cream.
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ecourtney on 9.29.2011
I can’t wait to try this! My son has a dairy allergy so this is perfect! He also has a nut allergy so we will have to leave off the nut cream! Looks delicious!!