Plant-Based Pumpkin Mousse With Cashews

VEGAN • EASY PREP

VEGGIE FUN KITCHEN

You won’t believe this creamy, smooth, plant-based, pumpkin mousse! It uses canned pumpkin and all the right spices, sweetened with maple syrup and Medjool dates. Add in some cashews for creaminess along with a secret ingredient!

Give it a try, for a sweet healthy egg-free, dairy-free pumpkin pie flavored dessert you can feel good about feeding your crew!

1. Take the pits out of the dates and discard. Cut the cauliflower into bite-sized pieces if not purchased already cut.

PREP YOUR DATES

2. Place all the ingredients except for the vanilla in the Instant Pot or other pressure cooker: the cut cauliflower, raw unsalted cashews, pumpkin puree, plant milk, pitted dates, maple syrup, ,pumpkin pie spice cinnamon, lemon juice, and salt.

COMBINE IN THE INSTANT POT

3. Close the lid and vent and using manual set to high pressure for 5 minutes. It will take about 10 minutes to come to pressure.

COOK

4. After the Instant Pot comes to pressure and counts down for five minutes, carefully do a quick release and open the lid.

SET & RELEASE

READ MORE:

VEGGIE FUN KITCHEN

How to Make Healthy Plant-Based Pumpkin Pie Mousse

Vegan-Baked Pumpkin Spice Donuts

How to Make Baked Pumpkin Spice Donuts

Eggless Pumpkin Bread

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