Creamy, light, and an absolutely divine mousse made using strawberries and tofu. Its also known as Vegan Strawberry Mousse and is perfect for a quick dessert especially on Valentines.
Plus, this sweet treat uses just 6 ingredients, including being vegan, refined sugar-free, and containing a secret ingredient for the fluffy, melt-in-the-mouth texture. Since this is the Strawberry season in Bulgaria, it is the fruit of the moment in our house. My daughter’s favorite, so we never have a shortage! Yesterday I bought a big bunch of strawberries and decided to make with half one a creamy and fluffy strawberry mousse. The rest is for strawberry jam.
This vegan strawberry mousse is airy, light, and full of strawberry flavor! Made with fabulous aquafaba for a real mousse texture with loads of air bubbles, fresh strawberries, and a simple vegan cheese cream, this vegan mousse is the perfect summer dessert!
THE VEGAN STRAWBERRY MOUSSE INGREDIENTS
What is a mousse, after all? Just flavor (chocolate, strawberry, coffee, etc.), whipped cream and whipped egg white. It should be simple enough to replace the whipped cream with whipped coconut cream, tofu or vegan cheese and the whipped egg white with aquafaba. Yes, it’s almost that simple. First, it needs to be airy and light, and secondly, it needs to be creamy and feel decadent.
The star of this dish is, of course, the deliciously sweet strawberries. I love them! I also love cooking with strawberries.
It is a wonderful, all-natural, algae-based vegan substitution for gelatin, used to help this mousse set to the correct consistency.
This is the best alternative to sugar. I can’t eat any sweets like before because of my endometriosis, so maple syrup is the best for me. You could also swap this with your own favorite option, including agave syrup, rice malt syrup, date syrup, etc.
Silken Tofu or Vegan Cream Cheese
This is up to you. My first choice always is cashew cheese. I love it. It’s perfect also for cheesecakes and some other desserts. If you can’t find cashew cheese, no worries, tofu is also perfect for this vegan strawberry mousse. These ingredients both provide the silky texture that we are after.
The acidic citrus juice cuts through some sweetness, adding depths of flavor. It also helps to stabilize the whipped mousse.
Aquafaba is something new to me. I’ve heard about it before but I’ve never tried cooking with aquafaba. But here I am with my vegan strawberry mousse made with it. This miracle liquid mimics eggs, whipping up into stiff peaks, but with no animal products in sight. If aquafaba is something new also for you you can read more about it here.
HOW TO MAKE VEGAN STRAWBERRY MOUSSE
Need a quick creamy treat? I’ve gotcha covered. You may recall my Vegan Avocado Chocolate Mousse. (Love it!) This is *almost* as instant, but just as easy. Since I had some strawberries leftover from my Vegan Banana Pancakes (using strawberries for the topping) and quickly going bad, I decided to experiment. Let me introduce you to the vegan strawberry mousse!
First, wash and cut the strawberries. Then add them into a saucepan with the agar powder and maple syrup.
Bring to a boil and then reduce the heat. Simmer for around three minutes.
The next step is blending the strawberry mixture with the vegan cream cheese or tofu until smooth and creamy. Set aside, still in the blender.
Aquafaba time! Pour the aquafaba in a clean bowl. And simply whip for five minutes or even more. (I prefer my little hand mixer over my giant stand mixer. Less clean-up for one! And it’s a small batch, so you don’t need the big guns) Then add the lime/lemon juice and keep whipping for 5-10 minutes more. until stiff peaks have formed.
Pulse the strawberry mixture again and then pour it in the aquafaba. Mix everything. Pour into clean jars and refrigerate until set, which will take a few hours. You can also place the vegan mousse in the freezer for no more than an hour.
Let me know how do you experience it in the comments below!
- 200 g strawberries chopped
- 1 tsp agar powder
- 3 tbsp (60 g) maple syrup
- 190 g silken tofu drained or use vegan cream cheese
- 1/4 cup (60 ml) aquafaba (chickpea brine)
- 1 tsp lime juice
- Add chopped strawberries to a saucepan. Stir in agar powder and maple syrup. Bring to a boil and let simmer for about 3 minutes on low to medium heat. Then quickly add the mixture to a blender.
- Process the vegan cream cheese (or tofu), the strawberry mixture in the blender (a food processor works too) until completely smooth and creamy. Set aside but leave the mixture in the blender.
- Open a can of chickpeas and pour 1/4 cup of the liquid (aquafaba) into a clean bowl or a large shaker bottle. Whip it up with an electric hand mixer for about 5 minutes or even a bit more.
- Then add lemon/lime juice and whip for a further 4-5 minutes.
- Blend the strawberry mixture again for a few seconds (as it might have firmed up a little). Then fold the whipped up aquafaba into the strawberry mixture until just combined (do not mix or blend, just fold).
- Pour into clean glass jars and refrigerate until set. This normally takes a few hours. You can also refrigerate the jars overnight or freeze them for 45-60 minutes until firmed up. Enjoy!
Amount Per Serving: Calories: 80Total Fat: 1gCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 3g