A light and airy strawberry mousse, perfect for a creamy summer dessert! Plus, this sweet treat uses just 7 ingredients, including being vegan, refined sugar-free, and containing a secret ingredient for the fluffy, melt-in-the-mouth texture.
Strawberry Season Is Here!
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 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.
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 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.
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 and #elavegan.
- 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.
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