Ingredients
- 1 cup pumpkin purée
- 1 (10-ounce) box silken tofu
- ½ cup raw cashews
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
Instructions
- In a high-speed blender, combine pumpkin purée, silken tofu, cashews, sugar, vanilla, pumpkin spice, and salt. Blend on high until completely smooth and creamy.
- Pour the blended mixture into a Ninja Creami pint container. Cover and freeze upright for at least 24 hours.
- Remove the pint from the freezer and let it sit at room temperature for 5 minutes.
- Install the pint into the Ninja Creami and process using the “Ice Cream” function.
- If the texture is crumbly, use the “Re-Spin” function 1–2 more times until smooth and creamy. You can add 1–2 tablespoons of vegan milk or cream before re-spinning if needed.
- Serve immediately or return to the freezer until ready to enjoy.
Notes
- Soak the cashews beforehand or use a high-speed blender to ensure a smooth texture.
- Do not exceed the Ninja Creami fill line to avoid issues during processing.
- Freeze the pint on a flat surface to ensure proper texture during blending.
- Add a splash of plant-based milk if needed to help achieve creaminess after initial spinning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
