Making Thyme for Health · by Sarah Rotavera
Easy Vegan Pumpkin Mousse (dairy-free + gluten-free)
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 13%
CARBS 24G50% OF CAL
3G FIBER2G OTHER19G TOTAL SUGAR
FAT 9G44% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky-smooth, protein-rich pumpkin mousse made with tofu and coconut milk. Light, quick, and perfect for fall with a surprisingly satisfying protein boost.
dessertamerican🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 14 ounces extra firm tofu (drained)
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- ½ cup coconut milk
- ¼ cup almond butter
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- salt to taste
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 13%
CARBS 24G50% OF CAL
3G FIBER2G OTHER19G TOTAL SUGAR
FAT 9G44% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 93mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 170mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 93MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.