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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups vegan cream cheese
- 1/2 cup ricotta (sweet tofu, recipe below)
- 2 Tbsp. egg replacer (powder + 6 tbsp. water, whisk and set aside)
- 3/4 cup maple sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 1 cup pumpkin puree (unsweetened)
- 1/4 cup semi sweet chocolate chips (vegan)
- 1 Tbsp. coconut oil
- 1/4 cup semi sweet chocolate chips
- 1/4 cup hazelnuts (toasted, skins mostly removed and chopped)
- 1.15 oz. chocolate hazelnut butter (Justin’s, Blend)
- 14 oz. firm tofu (drained and pressed)
- 2 Tbsp. agave nectar
- 1/2 Tbsp. white miso
- 1 Tbsp. apple cider vinegar (or fresh lemon juice)
- 1 Tbsp. nutritional yeast
- 1 Tbsp. almond milk
- 1/4 cup cashews (finely ground)
- 1 pinch salt
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium510mg21% |
| Potassium780mg22% |
| Protein27g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber8g32% |
| Sugars38g |
| Vitamin A200% |
| Vitamin C6% |
| Calcium90% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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