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    Vegan Strawberry Mousse with Pistachio Shortbread

    01/02/2019 by thebakingexplorer 20 Comments

    Jump to Recipe Print Recipe

    This Vegan Strawberry Mousse is silky smooth, full of fruity flavour and so simple to make. It's both egg and dairy free, plus it's full of protein. They are made by blending silken tofu and freeze dried strawberries together, and are topped with coconut cream and some cute heart shaped strawberries! I've also made some Vegan Pistachio Shortbread to go with them, and they are so moreish! This dessert would be a perfect date night or Valentine's Day treat to share with your loved one!

    This post may contain affiliate links. I earn from qualifying purchases.

    Vegan Strawberry Mousse with Pistachio Shortbread

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Vegan Strawberry Mousse with Pistachio Shortbread

    To make the shortbread, mix the dairy free butter and sugar together until creamy. Then add the vanilla extract, chopped pistachios, plain flour and salt.

    Mix until a dough forms, then chill it in the fridge for 30 minutes. Remove from the fridge and roll the dough out on a floured surface.

    Cut out heart shapes (or any shape of your preference) sprinkle them with sugar and bake them for 12 minutes or until lightly golden around the edges.

    To make the mousse, use a food processor or a stick blender to blend the silken tofu, freeze dried strawberry powder, maple syrup, icing sugar and vanilla extract together until smooth.

    Divide the mixture between four ramekins and put them in the fridge to set. To serve, whisk up the coconut cream with vanilla extract and maple syrup and top each dessert with a spoonful of it, then decorate with a strawberry slice.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Vegan Strawberry Mousse with Pistachio Shortbread

    How do you make the strawberries into heart shapes?

    To make the cute heart shaped strawberries I removed the stem from the strawberry, then cut it in half. I used a small heart shaped cutter to make the shape, you can also use a small knife to cut a V shape at the top to make a heart.

    Can this recipe be made into two servings?

    Yes! Simply halve the amount of ingredients. You can also double the ingredients for more servings if you're serving these at a dinner party for example.

    What size ramekins do you need?

    The ramekins I used were 9cm in diameter and 5cm deep. This is quite a common and generic size of ramekin, so if you don't already own them, they should be easy enough to get hold of. If you can't get them, you can use small bowls or small glasses to serve the desserts in.

    Can this recipe be made in advance?

    Yes you can make them up to two days in advance, but do not add the fresh strawberry on top until you're ready to serve. The shortbread can be made in advance as they will last for 3 days in an airtight container, they can also be frozen.

    Vegan Strawberry Mousse with Pistachio Shortbread

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Ramekins
    • Mixing bowls
    • Kitchen scales
    • Heart cutters
    • Hand blender
    • Freeze dried strawberries
    • Rolling pin
    • Silicone mat
    • Food processor
    • Electric hand mixer

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More date night recipes...

    • Vegan Chocolate Mousse Pots
      Vegan Chocolate Mousse Pots
    • Chocolate Brownie Pots for Two
      Chocolate Brownie Pots for Two
    • Baileys Creme Caramel
    • Chocolate Fondants
    Vegan Strawberry Mousse with Pistachio Shortbread

    Vegan Strawberry Mousse

    Creamy egg and dairy free mousse with a fruit flavour
    5 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: vegan
    Prep Time: 30 minutes minutes
    Setting time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 4
    Author: thebakingexplorer

    Ingredients

    For the strawberry mousse

    • 700 g Silken tofu
    • 1 tsp Vanilla extract
    • 4 tbsp Maple Syrup
    • 4 tbsp Icing sugar optional - depending how sweet you want it
    • 50 g Freeze dried strawberries

    For the coconut cream

    • 400 ml Can of Coconut milk - white fat on top only (stored in fridge for a few hours)
    • ½ tsp Vanilla extract
    • 2 tbsp Maple Syrup

    For serving

    • Fresh strawberries
    Metric - US Customary

    Instructions

    • Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
    • Whizz the freeze dried strawberries up in a NutriBullet or blender until they turn to a powder
    • Whisk the strawberry powder into the tofu along with the maple syrup and vanilla extract
    • Taste the mixture, and if you'd like it to be sweeter, add the icing sugar
    • Divide the mixture between ramekins or serving glasses then put in the fridge for 3 - 4 hours to set
    • Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dollop it on top of the mousse
    • Slice up some fresh strawberries and place on top, or cut into hearts like I did for a cute effect!
    • Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 460kcal | Carbohydrates: 48g | Protein: 10g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 773mg | Fiber: 2g | Sugar: 37g | Vitamin C: 154mg | Calcium: 108mg | Iron: 8mg

    Vegan Pistachio Shortbread

    Delicious and moreish dairy free shortbread with pistachio nuts
    5 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: vegan
    Prep Time: 30 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 16 (depending on size of cutter)
    Author: thebakingexplorer

    Ingredients

    • 100 g Dairy free butter I used Vitalite
    • 60 g Caster sugar plus extra for sprinkling
    • 150 g Plain flour
    • ½ tsp Vanilla extract
    • ¼ tsp Salt
    • 30 g Pistachios chopped up
    Metric - US Customary

    Instructions

    • Mix the butter and sugar together until smooth and creamy
    • Mix in the vanilla and pistachios
    • Mix in the plain flour and salt and form the mixture into a dough
    • Wrap in cling film and chill for 30 minutes
    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking trays with baking paper
    • Roll out the dough onto a well floured surface and cut out your desired shapes
    • Place onto the lined baking trays, sprinkle them with a little caster sugar and bake for 12 minutes
    • Leave to cool fully before serving
    • Store in an airtight container and eat leftovers within 3 days. They can also be frozen
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 78mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

    If you like this, check out more of my Dessert recipes!

    Or you might like more of my Vegan recipes!

    « Crunchie Drip Cake
    Chocolate & Raspberry Truffle Cupcakes »

    Reader Interactions

    Comments

    1. Lathiya

      February 01, 2019 at 8:44 pm

      5 stars
      The vegan strawberry mousse looks so creamy and looks perfect for valentines day...lovely color

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:18 pm

        Thank you, and all natural colour as well! 🙂

        Reply
    2. chefjulianna

      February 02, 2019 at 5:37 pm

      This is a beautiful dessert and even nicer because you made it so tasty for all of the vegans out there who want to eat dessert! Thanks so much for bringing it over to Fiesta Friday this week!

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:22 pm

        Thanks so much!

        Reply
    3. Cat | Curly's Cooking

      February 02, 2019 at 6:30 pm

      5 stars
      These are so cute! Such a pretty colour and I love the sound of your pistachio shortbread.

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:33 pm

        Thanks so much, the shortbread was very moreish!!

        Reply
    4. Janice

      February 03, 2019 at 3:19 pm

      5 stars
      These are so sweet, I love the way you have used the strawberries.

      Reply
      • thebakingexplorer

        February 17, 2019 at 3:00 pm

        Thanks Janice!

        Reply
    5. Eb Gargano | Easy Peasy Foodie

      February 04, 2019 at 7:18 pm

      5 stars
      What a gorgeous dessert! Perfect for Valentine's Day!! I am especially liking the sound of those delicious pistachio shortbreads YUM! Thanks for linking these two lovely recipes up to #CookBlogShare this week. Eb x

      Reply
      • thebakingexplorer

        February 17, 2019 at 3:01 pm

        Thanks so much Eb!

        Reply
    6. Rita

      February 05, 2019 at 12:29 am

      5 stars
      This is a valentines dessert and even vegan!! Thanks so much for bringing it over to Fiesta Friday this week!

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:51 am

        Thanks Rita!

        Reply
    7. Anna | Once Upon A Food Blog

      February 06, 2019 at 2:26 pm

      These are so pretty. I absolutely love the strawberry hearts - what a great idea!

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:51 am

        Thanks Anna! I love a simple edible decoration 🙂

        Reply
    8. Midge @ Peachicks' Bakery

      February 10, 2019 at 10:28 am

      5 stars
      Such a pretty looking dessert! Great for a vegan valentines feast!

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:54 am

        Absolutely, and thank you!

        Reply
    9. Claire Spence

      November 27, 2020 at 10:51 am

      5 stars
      I used the shortbread part of this recipe only, as I needed a quick recipe to make simple biscuits for my son. They came out a treat! I used a star shaped cutter and sprinkled with caster sugar and some of that edible gold glitter you can buy in Home Bargains.

      Reply
    10. Carmen

      August 04, 2021 at 8:02 pm

      Can your mousses be frozen and then glazed?
      thank you

      Reply
      • thebakingexplorer

        August 04, 2021 at 9:20 pm

        Hi Carmen, I've never tried freezing them so I can't say for sure. If you do try it please let me know if it works!

        Reply
    11. Gage Poon

      February 03, 2022 at 5:27 pm

      5 stars
      Thanks for sharing an amazing recipe, being vegan I had made this vegan strawberry mousse flourish with Salsa, Halal and Kosher certified Magic Sparkles edible glitter suitable for vegans.

      Reply

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