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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan raspberry mousse – 4 WAYS

August 1, 2020 by Ania - 18

aquafaba, easy, gluten-free, oil-free, refined sugar-freego to recipe

go to recipe

vegan raspberry mousse

If you’ve been reading my blog for long enough, you must know that I am massive fan of aquafaba and I use it in my cooking all the time. I first stumbled across it in 2015 and have experimented with it ever since. The vegan chocolate mousse video we did back in July 2015 went viral and I’ve since used it to make so many things I lost count, but its application to make delicate mousses that even non-vegans rave about still blows my mind.

As it’s summer and I have been feeling a bit nostalgic lately, I’ve decided to replicate something my grandma used to make with egg whites and wild strawberries. Have you ever had wild strawberries? They are to die for, intensely aromatic and not quite like strawberries at all – much more fleshy and less watery. Maybe because Poland has historically been quite tortured and therefore poor, we are a nation of foragers. We love picking free foodstuffs and they are widely used in many of our dishes. Things like bilberries (traditionally used in these), wild strawberries, sour cherries, blackberries, mulberries and a whole host of wild mushrooms, of course.

So anyway, my Gran was a very good cook and she used to make this delicious wild strawberry mousse with loads of egg whites and tonnes of sugar. It was light and super sweet, which of course I did not mind as a child and she would serve it in elegant bowls with wafers stuck in that were used as an eating device. It was definitely one of her summer dinner party desserts of choice.

With her at the back of my mind, I made a light mousse using raspberries (I am pretty sure that strawberries would work also). It’s not quite like what she used to make – I would never be able to replicate how delicious her mousse was – but it brings back my happy food memories so that’s enough for me.

This vegan raspberry mousse is fruity and light and really perfect as a summer dessert. And because I am an annoying perfectionist that never feels like enough, I’ve tested two different options for you – one with coconut and one without. I also tested using maple syrup (essentially any liquid sweetener will work) and sugar. They both work well but the method in each case needs to be a bit different so please read the instructions carefully. Sugar produces a stiffer mousse but then I know that some people are not keen on it – I’ve got a maple syrup sweetened version for you, which while a touch softer, is also super light and airy. Take your pick and I hope you’ll enjoy it as much as we have enjoyed testing all these variations for you 😉 x

PS: If you make my vegan raspberry mousse, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan raspberry mousse pressing raspberries

vegan raspberry mousse making

vegan raspberry mousse backlit

vegan raspberry mousse three

vegan raspberry mousse texture

5.00 from 2 votes
Print
  • serves: 4 portions
  • prep: 15 min
  • cooking: 0 min

Ingredients

CASHEW VERSION

  • 240 g / 8½ oz fresh raspberries, plus more to decorate
  • 1 tsp vanilla extract
  • 30 g / 2 tbsp smooth (unroasted preferably) cashew butter*
  • 60 ml / ¼ cup maple syrup OR 50 g / ¼ cup superfine caster sugar
  • 130 g / 1 cup raw cashews, soaked in boiling water for 30 mins
  • 1 tsp lemon juice
  • 80 ml / 1/3 cup aquafaba

COCONUT VERSION

  • 240 g / 8½ oz fresh raspberries, plus more to decorate
  • 60 ml / ¼ cup maple syrup OR 50 g / ¼ cup superfine caster sugar
  • 1 tsp vanilla extract
  • 150 g / ¾ cup coconut cream (separated from a tin of full fat coconut milk**)
  • 1 tsp lemon juice
  • 80 ml / 1/3 cup aquafaba

Method

  1. Press your raspberries through a sieve to get rid of the seeds – you should end up with under a cup of raspberry puree. You don’t have to do that but your mousse will be a bit gritty if you skip this step.
  2. If making the CASHEW VERSION, place pulp from the raspberries, vanilla extract, cashew butter and maple syrup (if using sugar don’t add it in yet) at the bottom of a blender. If you are making the COCONUT VERSION whisk all of the ingredients (apart from sugar if that’s what you choose to sweeten it with) together in a bowl using a wire whisk.
  3. If making the CASHEW VERSION, add drained and rinsed cashews and blend until the mixture is silky smooth. Transfer to a large mixing bowl.
  4. Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from foaming) glass or metal bowl. Add a teaspoon of lemon juice. Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch. If it does it means that it hasn’t been whipped enough.
  5. If USING SUGAR to sweeten, add it slowly to the whipped aquafaba whipping well after each addition.
  6. As I wanted to prettify this dessert for the blog, I mashed up some extra raspberries and placed a thin layer of them at the bottom of each glass, but be aware that the extra moisture makes the mousse a little less firmly set where it comes in contact with the raspberries. I don’t think it’s much of an issue, but I want you to be aware.
  7. Fold stiff aquafaba into the raspberry mixture gently and gradually (I do it in 3-4 batches) until the two are well incorporated. Use a slow folding motion so that you don’t knock too much air out of the dessert when mixing. The mixture will deflate a little bit, don’t worry, that’s normal. Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set.
  8. Once the mousse has had a chance to set, decorate with fresh raspberries just before serving. This dessert keeps in an airtight container for about 2 days.

Notes

*You can skip this if you don’t have any in your cupboard, but be aware that the mousse will be a bit softer and the bottom of it less set than the top. Extra fat found in the cashew butter renders the mousse more stable.

**In order to separate the cream you need to chill the tin undisturbed for a few days, after which time the cream should have floated to the top. I have not tried using store bought coconut cream, but it should work fine provided there is enough fat in it.

Based on my previous mousse recipes: Peanut Butter Caramel Chocolate Mousse, Healthy Vegan Chocolate Mousse, Fluffy Vegan Chocolate Mousse, Vegan Black Forest Chocolate Mousse and finally Peanut Butter Mousse.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Louisa Berry says

    August 1, 2020 at 6:58 pm

    Are you using tinned aquafaba or making your own? We used to use tinned aquafaba but recently all the different brands we have tried have switched from a sugar and salt brine, to a purely salt brine. This is obviously more salty and is too salty to use in most things, even hummous. Any ideas?

    Reply
    • Ania says

      August 1, 2020 at 7:02 pm

      Hi Louisa,

      I tend to make my own. We eat a lot of chickpeas so I tend to always have some on hand. If I have to buy it I tend to buy jars of chickpeas – my local Turkish store sells them. Hope this helps! Ania

      Reply
  2. Karolina says

    August 1, 2020 at 9:18 pm

    Hi Ania!
    The real question here is: why have I just discovered your blog now????
    It is absolutely wonderful and spot-on! No wonder – all Anias that I know rock!

    Thank you for sharing your outstanding ideas!
    Greetings from Saudi Arabia,

    Karolina 🙂

    Reply
    • Ania says

      August 3, 2020 at 5:05 pm

      Aw, thank you for your kind words, Karolina! I’m really happy to hear that you found it and I hope you’ll enjoy cooking my recipes. x Ania

      Reply
  3. Rosemary says

    August 2, 2020 at 5:27 pm

    Hi Ania,
    This looks really yummy but do you this I could use thawed frozen raspberries or would it make it too runny?

    Reply
    • Ania says

      August 3, 2020 at 4:49 pm

      Hi Rosemary,

      I have not tried so I am not 100% sure, but I think it should work well. Perhaps, it’s a good idea to maybe reduce the pulp a little bit (and cool it afterwards) to evaporate excess moisture before incorporating into the dessert. I hope this helps! Ania

      Reply
  4. Matt says

    August 3, 2020 at 7:25 pm

    This is delicious! First batch made from homemade raspberries is currently cooling in the fridge – doubt it will last long. Felt a bit indulgent so whipped some coconut cream to top it with. Dessert will be a bit outrageous tonight!

    Reply
    • Ania says

      August 3, 2020 at 8:32 pm

      Sounds gorgeous and I hope it will go down well with everyone! Ania

      Reply
  5. Siri says

    August 5, 2020 at 8:24 am

    What a coincidence, I made similar one using farm fresh strawberries recently, they came our really well except that when store din fridge the bottom became a bit watery!

    Reply
    • Ania says

      August 5, 2020 at 12:34 pm

      Indeed! 🙂

      Reply
  6. Elke says

    August 6, 2020 at 2:05 pm

    Hi Ania, I’ve made the cashew + maple version and it turned out amazing. So light and airy, very tasty and not too sweet. I substituted almond butter for the cashew butter. We love your recipes!

    Reply
    • Ania says

      August 6, 2020 at 2:25 pm

      Hi Elke,

      I’m delighted to hear that you enjoyed it, Elke and thank you for your kind words about my recipes! x Ania

      Reply
  7. Garrett says

    October 29, 2020 at 7:20 pm

    Very good idea ! i will make this for the family this weekend!

    Reply
    • Ania says

      October 30, 2020 at 7:58 pm

      Great to hear, I hope you and your family will enjoy this dessert! Ania

      Reply
  8. David Hellstrom says

    December 4, 2020 at 10:14 pm

    I blended the full fat coconut milk with the vanilla and maple syrup, and it completely separated 🙁

    Reply
    • Ania says

      December 5, 2020 at 3:34 pm

      Oh no, I am so sorry to hear that David. I’ve never heard of that happening. Could it be that your coconut milk was off by any chance? If not, perhaps try adding some cornstrach/cornflour to stabilise the mixture?

      Reply
  9. Carol says

    December 5, 2020 at 6:44 pm

    HI
    I soak and cook batches of organic chickpeas as we were using so many cans!! Wondering which part of the process gives me aquafaba? The water after they’ve been soaked overnight? Or the water after they’ve been boiled for 2-3 hours?
    Neither of them have the appearance or feel of aquafaba from a can…
    thanks
    Carol

    Reply
    • Ania says

      December 5, 2020 at 7:07 pm

      Hi Carol,

      It’s the cooking water! You can reduce it if it’s too thin, plus storing chickpeas in the water after cooking makes it stronger too. Here is an article I wrote on this subject. Hope this helps! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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