(Mass Appeal) – We are back with Cathie Cappa from Auntie Cathie’s Kitchen this time to prepare a dessert for our vegan thanksgiving! What could be better than a creamy vegan pumpkin mousse!
1 can (15 oz) organic pumpkin
1 package (15 oz) firm or silken tofu
⅔ cup brown sugar
1 tsp cinnamon
¼ tsp ginger
¼ tsp allspice
Add all ingredients to a blender and blend until smooth.
Taste and add more sugar or other sweetener to increase sweetness until the desired amount is achieved.
Makes 2 cups
Catherine Mona Cappa
That’s the vegan pumpkin mousse