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Vegan Strawberry Mousse with Pistachio Shortbread

Vegan Strawberry Mousse

Creamy egg and dairy free mousse with a fruit flavour
Course Dessert
Cuisine British
Keyword vegan
Prep Time 30 minutes
Setting time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 460kcal
Author thebakingexplorer


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


  • 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


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