Hi friends! How are you? Hope you’re enjoying your Monday. What did you do this weekend? We had a huge party for the Pilot and Penelope -both of their birthdays are this week! – and it was so.much.fun. I’ll be recapping all of the festivities on the blog later this week.
In the meantime, I have a new recipe for you!
This tastes like pumpkin pie in a bowl, minus the crust. It has the creamy texture of pumpkin pie filling but is totally egg-free for my vegan friends out there. I was in the mood for something pumpkin pie-flavored, and I remembered that I had a bag of raw cashews on hand. These are my favorite dairy-free substitute for desserts because they give foods an awesome texture without having to add milk or cream. One of my all-time favorite recipes is this chocolate tart.
Vegan Pumpkin Pie Mousse
So back to this: it’s pumpkin blended with a little sweetness, said cashews, a little healthy fat from MCT oil, and some spice. Basically, it’s like eating nuts and vegetables, but it tastes like PIE. I know, right?!
(That’s not to say I won’t totally gut an entire pumpkin pie from Costco over the next month. #tistheseason)
It tastes even better the next day… if it lasts that long.
Here’s the recipe if you’d like to give it a try!!
- 1 cup raw cashews, soaked in water overnight and drained
- 1/2 cup pumpkin puree
- 2 tablespoons MCT oil (or liquid coconut oil)
- 1/4 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- Blend all ingredients in a high-speed blender or food processor until smooth.
- Serve immediately, topped with a sprinkle of pumpkin pie spice or crumble gingersnap cookies.