Light, airy, and creamy Peanut Butter Mousse which is vegan. This fluffy dairy-free dessert literally melts in your mouth. It’s easy to make with only 6 simple ingredients and tastes heavenly!
If you are craving something sweet but don’t feel like eating cake, pie or muffins, make this peanut butter mousse. It will easily satisfy your cravings for a dessert. Especially if you love peanut butter, this sweet treat is meant for you!
You can enjoy it for breakfast or grab one parfait in the afternoon when you need an energy kick. This vegan mousse is also a perfect no-bake dessert for the summer because it’s so light. It’s even possible to freeze it which will make it taste like a delicious ice cream mousse!
Simple Ingredients
The peanut mousse is made from only 6 ingredients. I will also give you substitutes to make the dessert allergy-friendly in case you can’t eat soy. You will need the following ingredients:
Peanut butter – I used creamy peanut butter which was salted but unsweetened. If yours is sweetened, you can simply use a little less sweetener. For a variation, try out almond butter, cashew butter, etc. or even sunflower seed butter for a nut-free version!
Silken tofu – You will need firm silken tofu. You could also use extra firm silken tofu. Please don’t use soft silken tofu, otherwise, the mousse won’t firm up. To make the dessert soy-free, use a vegan cream cheese that doesn’t contain soy. The thick part of a canned can of coconut milk might work as well. You will need to chill it in the refrigerator without shaking the can and then scoop out the white solid cream.
Banana – It adds sweetness, healthy fiber, and a nice flavor that complements the peanut butter. If you don’t like banana, leave it out and use vegan cream cheese instead!
Sweetener – I used maple syrup, however, you can also use a different liquid sweetener like agave syrup, date syrup, rice malt syrup, etc. Powdered sugar or powdered Erythritol (for a sugar-free version) should work as well!
What Is Aquafaba?
To put it simply, it’s the liquid of a can of chickpeas, also known as chickpea brine. It can be used instead of egg whites and is great for vegan baking! I used it in this Vegan Lemon Cake.
Open a can or a glass of chickpeas, drain the liquid to a large mixing bowl and save the chickpeas for a savory meal, for example, this Vegan Chickpea Curry. You can also make your own aquafaba by cooking dry chickpeas and use the thickened cooking liquid. It’s more time-consuming though.
Lemon juice – I actually used lime juice but both work. You only need 1 tsp but it will help to make the aquafaba stiffer! 1/8 tsp cream of tartar could be also used instead of lemon juice.
All ingredients and measurements including nutrition facts (calories) are listed in the recipe card below.
How To Make Peanut Butter Mousse?
STEP 1: Add all ingredients except the aquafaba and lemon juice to a food processor or blender and blend until completely smooth and creamy. Put the container into the refrigerator.
STEP 2: Pour the chickpea water/brine into a large and clean mixing bowl. I used a metal mixing bowl but you can also use a glass mixing bowl. You will need 1/3 to 1/2 cup (100 ml) of chickpea water (aquafaba).
STEP 3: Whip up the aquafaba and lemon juice with an electric hand mixer or a stand mixer. It takes about 10 minutes in total. If you can invert the mixing bowl, you can stop mixing. If not, keep going for a few more minutes.
STEP 4: Gently fold the aquafaba into the peanut butter mixture by using a spatula. It will deflate a little but don’t worry that’s normal.
STEP 5: Spoon the mousse into two large or four small clean glass jars and put them into the refrigerator to set, preferably overnight.
Helpful Tips And Variations
- Make the peanut butter mousse in the evening and chill the jars in the fridge overnight. Wake up to a delicious breakfast!
- If you are in a hurry or quite impatient, simply put the jars in the freezer to firm up much quicker!
- Make a no-bake vegan peanut butter pie! Use your favorite pie crust (or make the pie crust of my Vegan Chocolate Pie) and replace the aquafaba with whipped coconut cream or vegan whipped cream for a firmer result.
This Peanut Mousse Parfait is:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Can be made nut-free with sunflower seed butter
- Can be made refined sugar-free
- Light
- Airy
- Fluffy
- Easy to make
If you love peanut butter desserts, make sure to check out my other delicious vegan & gluten-free recipes:
- 3-Ingredient Peanut Butter Cookies
- 5-Ingredient Peanut Butter Crunch Bars
- Peanut Butter Chocolate Cups
- Peanut Butter Chocolate Cake
Should you give this creamy vegan peanut butter mousse a try, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan and @elavegan.
Vegan Peanut Butter Mousse
Ingredients
- 6 oz (170 g) silken tofu firm, drained (see notes)
- 1 small banana (see notes)
- 1/2 cup (120 g) creamy peanut butter (see notes)
- 3 tbsp (60 g) maple syrup (see notes)
- 1/3 to 1/2 cup (100 ml) aquafaba from one 15 oz can of chickpeas
- 1 tsp lemon juice or lime juice
Instructions
- You can watch the video in the post for visual instructions.
- Add silken tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy. Put the container into the refrigerator.
- To whip up the aquafaba, simply drain the chickpea water into a large and clean mixing bowl (see step-by-step photos in the blog post above). You will need 1/3 to 1/2 cup (100 ml) of chickpea water. Don't use more and discard the rest or freeze it for later use.
- Whip up the aquafaba with an electric hand mixer or stand mixer. Add the lemon juice (or lime juice) after about 8 minutes and whip until you have stiff peaks. It takes about 10 minutes in total. If you can invert the mixing bowl, you can stop mixing. If not, keep going for a few more minutes.
- Gently fold the aquafaba into the peanut butter mixture by using a spatula.
- Then spoon the mousse into 2 large or 4 small clean jars and put them into the refrigerator to set, preferably overnight. You can also freeze the mousse for about one hour! Decorate with dairy-free chocolate and enjoy cooled! Check the recipe notes below for substitutes.
Notes
- For a soy-free version, try out soy-free, vegan cream cheese. Read the blog post above for more helpful tips.
- If you don't like banana, leave it out and use vegan cream cheese instead!
- I used unsweetened creamy peanut butter. You can use almond butter or any other nut butter. Use sunflower seed butter for a nut-free version.
- You can use a different sweetener like date syrup, rice malt syrup, agave syrup, etc.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Wanting to use this for baking! wondering if it is stiff enough to use between cake layers?
Hi Emerald, I wouldn’t recommend it, because Aquafaba is not very stable, only for up to a day or so. 🙂
Hallo😊
Geht da auch der Seidentofu von Tukan? Oder ist der evtl. Zu weich für dieses Rezept?
Grüße
Hallo Lydia, ich denke, das sollte eigentlich funktionieren. 🙂
LG, Ela
Delicious! Simple to make and tasty. Gluten free and vegan but rich and delicious! Thanks so much!
You are very welcome, Bethany! I am so glad you liked it. 🙂
so so delicious! this made me so happy, first time using aquafaba and due to lack of tofu I used vegan cream cheese. the texture is perfect and my non vegan friend loved it too. I’ve also put some of it in ice lolly moulds along with a slice of frozen banana . can’t wait to try it tomorrow to satisfy my afternoon cravings ☺️
Yay, that sounds awesome! Love the idea with the ice lolly molds. Thanks for your feedback, Katrin! 🙂
I am a tofu virgin LOL. This will be my first recipe utilizing it, do I just drain the water out of the package and it’s good to go? I don’t have to press it or do anything fancy?
That’s correct, no need to press it. 🙂
can this be made with powdered peanut butter?
Hi! I wouldn’t recommend it, as it won’t turn out as creamy and delicious. But you can certainly give it a try. 🙂
This was amazing! My new favorite dessert. My husband was so confused when I told him the ingredients 😂. To cut some calories I did half almond butter, half powdered peanut butter, and only used a third of the maple syrup (it was still sweet/delicious). Thank you!
So happy it turned out delicious! Thanks for your feedback Sarah. 🙂
I made this and I thought it was delicious. I just left the banana aside as I wasn’t sure I’d like the peanut/banana combination.
I didn’t know about aquaffaba before, so this was an interesting revelation 😃
I used the chickpeas to make your edible cookie dough 😍 Both pots were empty by the end of the day 😄
Yay, that’s awesome Marty! I am so glad it was a success. Thanks for your comment. 🙂
Hi Ela!
I discovered your blog not so long ago and this was the first recipe I tried (haven’t tried any other yet but a lot of your recipes look amazingly tempting). This one looks very delicious (that’s why I went for it) but it turned out that mousses are not my favorite. BUT! This made me discover the banana-peanut butter-silken tofu combination and it’s absolutely the best! I love it so much that I keep on making it as a cream dessert pretty often.
That makes me so happy, Elina! I also love this combo so much. I created it when I did a lot of recipe testing for my Vegan Snickers Bars. 😀
These are delicious! We had them with strawberries and the flavors worked wonderfully together. My husband who was very sceptical of aquafaba loved them! Thank you
So glad you both loved the recipe! Thanks for your feedback Rebecca. 🙂
Easy and delicious!
I am so glad you liked the recipe, Marcela. 🙂
Do you think this could be made without aquafaba? Maybe with corn starch or something? I really want to make this but aquafaba gives me indigestion!
Hi Andrea, you could try to whip up vegan heavy cream of the thick part of a can of coconut milk (after it has been in the fridge overnight). I had the best result with aquafaba though. 🙂
The best mousse I’ve ever had in my life !! Thank you so much for the recipe
My pleasure! I am so glad you like it, Amélie. 🙂
Make this at least once a week. Its my new go to recipe. I’ve subbed peanut butter for 2tsp of cocoa powder for a chocolate mousse version for something different and have used a sprinkle of stevia powder instead of maple syrup. Love love love this recipe!
Sounds amazing, Samantha! Thanks for your helpful feedback. 🙂
Loved this! Do you think if I made an extra batch I could freeze the leftovers in individual servings? Thanks!
Hi Christine, I am glad you loved it! I froze the dessert once, but only for 1-2 hours to firm up and it worked nicely. I never froze it for a longer time, so I am not 100% sure if it will work. Please report back if you give it a try. 🙂
I just made these and they’re in the refrigerator now but forgot to add banana! is it possible to take them out of the fridge and blend it all up with a banana or would that distress the texture and ruin the whole dessert?
Just leave it as it. If you blend it again, it would indeed ruin the whole dessert. 🙂
If subbing vegan cream cheese for the banana, how much cream cheese would I need? I am all out of bananas! Thank you!
I would suggest about 1/4 of a cup. 🙂
What is the serving size measurement?
About 125 grams. I hope this helps. 🙂
Luxusní dezert. Dělám už podruhé. Ív
To je bájecné. Preji ti nadále hodne úspechu! 🙂
delicious! First time I cook a sweet meal with tofu and I really liked it!
That’s awesome, Carlos! I am glad you liked the recipe. 🙂
Hey, i want to try this recipe but I haven’t got silken tofu, can I use canned coconut milk instead?
Hi, no, that won’t work. I wrote about it in my blog post and I will copy and paste it for you:
Please note that I haven’t tried out the coconut cream version!
Absolutely DELICIOUS! What a great recipe, thank you! I did find it too sweet for my taste buds though so next time, I will cut down on the sweetener (I used maple syrup)
Fantastic! I am so glad you liked the recipe, Camille. Thanks for your feedback. 🙂
Made this recipe as written The result is dreamy, light and creamy deliciousness. Thank you so much for sharing this gem of a recipe.😊
You are very welcome, Deb! I am so glad you liked the recipe! Thanks for your great feedback. 🙂
These sound delicious 😋 How long would they keep in the fridge?
I would say up to 3 days but I always eat them within two days because they are so delicious. 😀
Agreed. The mousse didn’t last a day.. my fiancé ate it in one go 😄
Haha, love your comment! 🙂
Have you tried it without the vegan cream cheese? Could I just use an extra frozen banana?
Hi Gayle! Do you mean without the silken tofu? I am not sure if it will turn out as fluffy and creamy with frozen banana instead of silken tofu. It would be awesome if you give it a try and report back! 🙂