A light and airy strawberry mousse, perfect for a creamy summer treat! Plus, this quick strawberry dessert uses just 7 ingredients, including being vegan, refined sugar-free, and containing a secret ingredient for the fluffy, melt-in-the-mouth texture.
We’re officially in strawberry season, which means now more than ever, it is the perfect time to grab some of these juicy berries and transform them into a delicious, creamy summery treat.
Fruit mousse is traditionally made with lots of dairy and sugar, however, this strawberry mousse recipe is not only 100% dairy-free, but it is also, naturally gluten-free, free of refined sugar, additive/preservative-free, and quick to prepare!
This strawberry dessert is one of those that I love to pull out as a ‘simple to make’ but impressive to share. It is perfect for garden parties, family gatherings, BBQs, and special occasions.
Simply top your vegan mousse with some additional berries and serve alongside a dessert platter, and this dish is sure to be a winner. I wonder if anyone will even notice that it is vegan!
The Vegan Mousse Ingredients
There are two main requirements that I have to consider a whipped mousse as a success. First, it needs to be airy and light, and secondly, it needs to be creamy and feel decadent.
There is something very special about eating a dessert that is both light and decadent, and I’m happy to say that I think the combination of ingredients used here provide great results.
Refer to the Tips & Variations section for more recipe notes and top tips!
- Fresh Strawberries: The star of this dish is, of course, the deliciously sweet strawberries. I love to make this strawberry mousse recipe during strawberry season, for the absolute best results. However, luckily, strawberries are available year-long for a treat whenever you want.
- Agar Powder: Is a wonderful, all-natural, algae-based vegan substitution for gelatin, used to help this mousse set to the correct consistency.
- Maple Syrup: So that I can keep this recipe refined sugar-free, I love to use natural syrups like maple syrup. 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: These ingredients both provide the silky texture that we are after. However, silken tofu is milder in flavor, lower in calories, and also low-fat. Vegan cream cheese will give you a creamier and richer strawberry cheesecake mousse effect. Just make sure to use firm silken tofu, if using tofu, to help achieve the correct ‘set’ mousse consistency.
- Vanilla Extract & Lemon/Lime Juice: Vanilla is a lovely addition for providing that dessert-like flavor and aroma we all love. Meanwhile, the acidic citrus juice cuts through some sweetness, adding depths of flavor. It also helps to stabilize the whipped mousse.
- Lastly, our ‘secret’ wonder ingredient: Aquafaba!
What Is Aquafaba?
Aquafaba is reasonably new to the hearts of some vegans and eggless households everywhere. This miracle liquid mimics eggs, whipping up into stiff peaks, but with no animal products in sight. So what is aquafaba?
Simply put, aquafaba is the brine used within a tin of chickpeas. However, you can also make this at home by cooking up a large batch of dried chickpeas and saving the cooking liquid to one side.
The liquid is thick and viscous and whips up just like egg whites would, with foaming, emulsifying, and thickening properties. This makes it an excellent egg white alternative for many dishes, including meringues, marshmallows, and mousse.
In fact, you can see how I’ve used it for this Peanut Butter Mousse this Vegan Lemon Cake, and these Coconut Macaroons.
How To Make Strawberry Mousse
This aquafaba mousse can be whipped up in no time, consisting of just a few simple steps, followed by hands-off setting time.
STEP 1: Begin by adding the chopped and hulled strawberries to a saucepan with the agar powder and maple syrup.
STEP 2: Bring to a boil and then reduce the heat. Simmer for around three minutes.
STEP 3: Once ready, blend the silken tofu, strawberry mixture, and vanilla extract in a blender or food processor until silky smooth. Set aside, still in the blender/processors’ jug’. Check the following step-by-step photos:
STEP 4: Pour ¼ cup (60 ml) of the brine (aquafaba) from a can of chickpeas into a clean and grease-free bowl or shaker bottle and whip with an electric hand mixer for around five minutes.
STEP 5: Add the lemon or lime juice and whip for a further few minutes, until stiff peaks have formed. You should be able to turn the bowl upside down without it moving. Unlike regular heavy whipping cream, Aquafaba can be whipped for longer without it being ruined.
STEP 6: Pulse the strawberry mixture once more, to loosen it up, and then carefully fold in the whipped aquafaba. Be careful not to mix too much of the air out of the mixture, or you won’t get the light, airy mousse texture. Pour into clean jars, or your choice of serving dish and refrigerate until set, which will take a few hours.
You can also place the vegan mousse in the freezer for an hour to set, however, if you freeze for much longer, this will affect the texture and become more like a semifreddo dessert.
For the full ingredients list, ingredient measurements, and nutritional information, then please find the recipe card below.
This Aquafaba Mousse Recipe Is:
- Quick and easy
- Light and airy
- Low in calories and fat (if using silken tofu)
- Plant-based (dairy-free, egg-free)
- Refined sugar-free
- Can be made soy-free
How To Store?
The vegan strawberry mousse can be stored in the refrigerator for 3-4 days.
The recipe is also freezer-friendly and can be served semi-frozen. Simply place the fruit mousse into the freezer for an hour. The texture will change and become similar to a strawberry sorbet.
Personally, I prefer the taste when served cold, but not frozen. Let me know in the comment which you prefer!
Useful Tips & Variations:
- You can use frozen and thawed strawberries instead of fresh. It’s important to pat-dry them to get rid of excess moisture.
- Make sure to use agar powder instead of the flakes, as the two are not easily interchangeable. If using flakes, you’ll need 3x as much.
- For a soy-free version, you can use your favorite brand of vegan cream cheese (e.g. Kite Hill’s almond cream cheese) or possibly thick coconut cream, although I haven’t tried the latter.
- Pour the mousse over a crust (like from these Mini Cheesecake Tarts or this Blueberry Cream Pie crust) for a strawberry mousse cake or tart.
- You can replace half the amount of strawberries with other fruits or berries of choice (for example raspberries, blueberries, blackberries, etc.) and top the dessert with desiccated coconut or chopped nuts, for additional flavor.
- You could also serve this as a multi-layer cheesecake mousse cup, with a crushed biscuit base, strawberry mousse center, and topped with some additional Strawberry Compote.
- Optionally, serve with some lightly whipped coconut cream, or a scoop of dairy-free ice-cream for an indulgent treat.
Other Vegan Strawberry Recipes
- Vegan Strawberry Ice Cream
- Vegan Strawberry Sheet Cake
- Strawberry Parfait
- Strawberry Oatmeal Bars
- Chocolate Strawberry Cheesecake
- Strawberry Compote Or Sauce
- Strawberry Coconut Cheesecake Bars
If you give this delicious recipe a try, I’d really appreciate a comment and rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan.
Strawberry Mousse Recipe
- 7 oz (200 g) strawberries chopped
- 1 tsp agar powder (see notes)
- 3 tbsp (60 g) maple syrup (see notes)
- 6.5 oz (185 g) firm silken tofu drained or use vegan cream cheese (see notes)
- 1 tsp vanilla extract
- 1/4 cup (60 ml) aquafaba (chickpea brine)
- 1 tsp lime juice
- You can watch the video in the post for visual instructions.Add chopped and hulled 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 silken tofu, the strawberry mixture, and the vanilla extract 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 and grease-free mixing bowl or a large shaker bottle. Whip it up with an electric hand mixer for about 5 minutes.
- Then add lemon juice or lime juice and whip for a further 1-2 minutes. Once ready the aquafaba should be stiff and you should be able to turn the bowl upside down.
- 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!
- Agar powder: Make sure to use agar powder (not flakes). If you have agar flakes, you will need to use 3 times as much (3 teaspoons).
- Maple syrup: You can use any liquid sweetener of choice.
- Silken tofu: For a soy-free version, try out soy-free, vegan cream cheese.
- Read the blog post above for more helpful tips, substitutes, and variations.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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So glad it was delicious. 🙂
Thank you for so many recipes that you share with us, I’ve made so many of them!, I’m allergic to dairy and eggs and have to eat gluten-free, so you’ve been so much help in making good tasting food.
I just finished making the Strawberry Mousse, and it’s very yummy., I think my husband will like it as well as he loves strawberries.
That’s good to hear, Janice! I am so glad you like my recipes. 🙂
Curious if this would work using frozen strawberries if allowed to cook down a bit?
Yes, that should totally work. 🙂
Sounds delicious 😋 Do you need to press the additional liquid from the tofu prior to using? Or only need to drain it from liquid in packaging?
Hi Mon, just drain it, no need to press. 🙂
The recipe was easy to follow and execute, perfect for novices and experienced cooks II don’t own a hand mixer so I whipped the Aquafina by hand, it took a little longer and did not quite get to the stiff peaks consistency that can be achieved easily with a hand mixer but it STILL worked out in the end! A perfect treat that I will make again. Thank you.
Thanks for your great feedback. 🙂
Hey can I use normal cream cheese for this recipe?
Yes, you can.
If not vegan, can an egg be used instead of Aquafaba?
Hey, I wouldn’t recommend eating raw egg whites, so I would say no.
This sounds amazing! If I can’t find agar powder, do you think gelatin would work?
I think it would, however, I never tried it since I am vegan, so you would need to google how to properly use it. 🙂
I was just about to do this but realised I haven’t got agar powder.
Could I use arrowroot instead?
Hi Hana, unfortunately, it won’t set without agar powder. 🙂
This looks amazing! Question. Can you add this inbetween layers of cake? I’m looking for a strawberry mousse recipe for inbetween cake layers. Making a chocolate cake for my birthday.
This is such an intriguing idea. I bet if you made the mousse and let it set, then used it between the cake layers (possibly with an icing dam along the top edge each cake layer) it would work. Keeping this idea in mind!
Hello Raisa and Lindsay, I think it wouldn’t work very well, because the mousse isn’t very stable due to the Aquafaba. 🙂
Just wondering how long this dessert would keep well for out of the fridge before serving? I was thinking of making it then taking it in the car to my friends house an hour away. Would it still be good then or a bit ruined?
I think it depends on where you live (cold or hot climate), but normally it should be still fine after an hour. 🙂
All your recipes look delicious and thanks for sharing! I was wondering if i can use coconut sugar instead of liquid sweetener.
Yes, you can, but it will slightly change the color of the mousse. 🙂
This is amazing ???? im surprised that it came out perfect because usually i mess things up but this was Super easy to make and delicious. Thick yet light and you can see the boubles inside! Soon i will try the peanut butter version. Thanks for the awesome recipe ????
Yay, that’s awesome! I am glad it was a success! Thanks for your great feedback. 🙂
Do you have any recommendations for a vanilla or coconut version? I’d like to make that as a base to sub out cheesecake.
Your recipes are amazing and not to complicated!
I am glad you like my recipes, Jena. Unfortunately, I never tried a vanilla or coconut version of this recipe. 🙂
Could I use corn starch instead of agar agar powder?
Hey Lorena, I wouldn’t recommend it. You would need much more cornstarch than agar powder and the texture most likely wouldn’t be as fluffy. I could imagine it would be similar to a pudding which might still be tasty though. 🙂
I only have soft silken tofu will that work?
It should be fine, Denise. But to be on the safe side, I would increase the agar powder to 1 1/2 teaspoons. 🙂
Amazing recipe! I made it yesterday and it was great but I also got some sort of watery liquid at the bottom of the jar. My silken tofu didn’t have excess water so wondering why 🙂
I am glad it turned out delicious! 🙂 Well, if the tofu didn’t have excess water, then I assume it must be the aquafaba getting “unstiff”. 😀
Such a good mousse.But the tofu taste is not my thing. ????
I am glad you liked the mousse, Simona. Did you use silken tofu or regular tofu? In my opinion, there is a huge difference between these two. You could also use vegan cream cheese next time. 🙂
Hi Michaela. Thank you for the wonderful recipes.
How do you cook chickpeas and what’s the best way to store them?
Will frozen chickpeas work for this recipe? How do you prepare chickpeas to minimize the gastric problem?
Thank you so much????????????????????????
Hi Marian, you can cook chickpeas in a pressure cooker. However, I recommend using aquafaba from a can of chickpeas for this recipe for the best results. 🙂
Thanks for sharing your recipes with us.
I recently made the peanutbutter mousse that you just posted some days ago, and when I let it stay in the fridge overnight, it didn’t look nice and firm like first when I poured it in the jar, and there was some water sitting at the bottom of the jar. So I wanted to ask you if I did sth wrong or it should have been eaten sooner.
And also should there not be a bit of water in the pan with strawberries and agar powder, to activate the agar?
Hi Marieh! It’s possible that you didn’t drain the silken tofu completely and therefore, it released a little liquid.
No, you don’t need to add extra water to the saucepan because the strawberries release some liquid, plus there is also the maple syrup which will activate the agar. If you add water, the whole dessert will get watered down which we don’t want. I hope this helps! 🙂
Mine was thick and nice! Maybe the aquafaba wasnt mixed very well and enough in time!
So glad it turned out great, Fiorela. 🙂