What can I replace the vegan heavy cream with?

You might have luck with coconut cream or a can of coconut milk. Don't shake the cans to ensure the highest fat content is on top (the hard white part!), and place it into the fridge overnight. The next day, carefully open the can and use only solid portions. If you only have regular plant-based milk, make our Classic Vegan Chocolate Mousse . Or, if you have silken tofu, make our Silken Tofu Chocolate Mousse .

Can I sweeten this strawberry mousse with maple syrup?

Unfortunately, liquid sweeteners of any kind will not work. When making an airy strawberry mousse, it is very difficult to maintain a stable texture when there is too much liquid in the recipe. Mousse is typically light and airy, and is created by whipping air into the ingredients. Adding moisture from maple syrup, agave, simple syrup, and more will make it very difficult to maintain a light texture. Instead, you'll have a runny mousse that is weighed down by the excess moisture.

Will strawberry powder work?

It should work as most strawberry powder is made from pre-ground freeze-dried strawberries. Use an equal amount of 8 grams.

Can I use strawberry puree?

Strawberry puree might work instead of strawberry jam, but strawberry puree contains more moisture than jam and is not as sweet. If you use a strawberry puree, use ripe strawberries and consider squeezing out any excess liquid using a cheesecloth.

I do not have an electric hand mixer, so can I use a food processor or blender?

Food processors and blenders cannot properly whip air into the mousse. The next best option is a stand mixer fitted with a whisk attachment.

Vegan Strawberry Mousse (No Tofu!)

Description

This Vegan Strawberry Mousse is made with simple ingredients and is entirely soy-free (no tofu!). Enjoy chilled with coconut whipped cream and strawberry slices for the perfect summer dessert or Valentine’s day treat!

Ingredients

½ cup vegan heavy cream
8 grams of freeze-dried strawberries
8 ounces vegan cream cheese
½ cup strawberry jam or preserves
¼ cup (30g) powdered sugar
¼ teaspoon salt

Equipment

Cook Mode Prevent your screen from going dark

Instructions

Process the freeze-dried strawberries into a powder. Add the freeze-dried strawberries to a small blender and blitz until as broken down as you can get it. Ideally, it should be fine crumb or powder.
Add cream cheese, jam, powdered sugar, and salt. Into the same blender, add the vegan cream cheese, strawberry jam, powdered sugar, and salt. Blend until the mixture is completely smooth. Set aside.
Whip the heavy cream. Add the heavy cream to a large mixing bowl. Use an electric mixer or hand mixer to whip the cream into stiff peaks for about 2 minutes.
Combine the heavy cream and strawberry mixture. Pour the strawberry mixture into the bowl. Using a spatula and a very light hand, fold it together until it is combined. You want to maintain as much air in the mixture as possible to keep the texture light and fluffy.
Refrigerate. Transfer the strawberry mousse to jars or serving glasses and store covered in the fridge for at least an hour to set, or even overnight if needed.
Serve chilled with fresh strawberries, coconut whipped cream, a sprinkle of crushed freeze-dried strawberries, and other desired toppings. Enjoy!

Notes

Storage: Leftover mousse will keep for up to 5 days in airtight jars in the refrigerator.
Freezing is not recommended.
Heavy Cream: If you can’t get your hands on heavy cream, opt for coconut cream or a can of coconut milk. Don’t shake the can to ensure the highest fat content is on top (the hard white part!), and place it into the fridge overnight. The next day, carefully open the can and use only solid portions. If you only have regular plant-based milk, make our Classic Vegan Chocolate Mousse. Or, if you have silken tofu, make our Silken Tofu Chocolate Mousse.

Prep Time: 1 hour 10 minutes
Category: No-Cook
Method: Blender