Light, airy, and creamy Peanut Butter Mousse with aquafaba. This fluffy dairy-free dessert literally melts in your mouth. It’s easy to make with only 6 simple vegan 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!
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 or make my chickpea tofu recipe (the white silken tofu version). 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 bananas, leave them 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)
- Can be made nut-free with sunflower seed butter
- Can be made refined sugar-free
- 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
- Banana Peanut Butter Ice Cream (Nicecream)
Should you give this creamy 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.
Peanut Butter Mousse with aquafaba
- 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
- 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.
- For a soy-free version, try out soy-free, vegan cream cheese, or make my chickpea tofu recipe (the white silken tofu version). 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
If you are using Pinterest, feel free to pin the following photo:
Excellent! My guests and 3 yr old and I all loved it! Super light and tasty. Made the day before and I think it improved overnight. 👍🏼
So happy it was a hit! 🙂
Could you use a frozen banana?
It might work, but I would let it thaw for about 15 minutes before blending. 🙂
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. 🙂
you can do swiss meringue with aquafaba which should make something of the sort a little more stable if doing something with aquafaba whipped base for icing, if you don’t mind phaffing with heating sugar — stiff egg whites or aquafaba and sugar syrup at a certain temperature (make sure the syrup is on the less watery side, there are recipes online.
Geht da auch der Seidentofu von Tukan? Oder ist der evtl. Zu weich für dieses Rezept?
Hallo Lydia, ich denke, das sollte eigentlich funktionieren. 🙂
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! 🙂