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!
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 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)
- 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
- 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
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, 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
Sarah
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?
Ela
That’s correct, no need to press it. 🙂
Laurel Kent
can this be made with powdered peanut butter?
Ela
Hi! I wouldn’t recommend it, as it won’t turn out as creamy and delicious. But you can certainly give it a try. 🙂
Sarah
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!
Ela
So happy it turned out delicious! Thanks for your feedback Sarah. 🙂
Marty
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 ????
Ela
Yay, that’s awesome Marty! I am so glad it was a success. Thanks for your comment. 🙂
Elina
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.
Ela
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. 😀
Rebecca
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
Ela
So glad you both loved the recipe! Thanks for your feedback Rebecca. 🙂
Marcela Cristina Garbosa Meissner
Easy and delicious!
Ela
I am so glad you liked the recipe, Marcela. 🙂
Andrea
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!
Ela
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. 🙂
Amélie
The best mousse I’ve ever had in my life !! Thank you so much for the recipe
Ela
My pleasure! I am so glad you like it, Amélie. 🙂
Samantha
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!
Ela
Sounds amazing, Samantha! Thanks for your helpful feedback. 🙂
Christine Wilson
Loved this! Do you think if I made an extra batch I could freeze the leftovers in individual servings? Thanks!
Ela
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. 🙂
Felicity
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?
Ela
Just leave it as it. If you blend it again, it would indeed ruin the whole dessert. 🙂
Colleen
If subbing vegan cream cheese for the banana, how much cream cheese would I need? I am all out of bananas! Thank you!
Ela
I would suggest about 1/4 of a cup. 🙂
Anna
What is the serving size measurement?
Ela
About 125 grams. I hope this helps. 🙂
Ivana
Luxusní dezert. Dělám už podruhé. Ív
Ela
To je bájecné. Preji ti nadále hodne úspechu! 🙂
Carlos
delicious! First time I cook a sweet meal with tofu and I really liked it!
Ela
That’s awesome, Carlos! I am glad you liked the recipe. 🙂
Dorcas
Hey, i want to try this recipe but I haven’t got silken tofu, can I use canned coconut milk instead?
Ela
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!
Camille
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)
Ela
Fantastic! I am so glad you liked the recipe, Camille. Thanks for your feedback. 🙂
Deb
Made this recipe as written The result is dreamy, light and creamy deliciousness. Thank you so much for sharing this gem of a recipe.????
Ela
You are very welcome, Deb! I am so glad you liked the recipe! Thanks for your great feedback. 🙂
Amy
These sound delicious ???? How long would they keep in the fridge?
Ela
I would say up to 3 days but I always eat them within two days because they are so delicious. 😀
Marty
Agreed. The mousse didn’t last a day.. my fiancé ate it in one go ????
Ela
Haha, love your comment! 🙂
Gayle
Have you tried it without the vegan cream cheese? Could I just use an extra frozen banana?
Ela
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! 🙂