This vegan strawberry mousse is sweet, rich, and creamy. It’s loaded with fresh strawberry flavor and has a pretty pink color. It’s perfect in the summertime when strawberries are in season but also makes a great vegan Valentine’s Day dessert. This treat is also gluten free and refined sugar free.
Main ingredients and substitutions
Fresh strawberries work best in this recipe, but you can substitute frozen strawberries if necessary. Just thaw them at room temperature first.
This recipe also works with other types of berries, so use whatever is fresh and seasonal. Blueberries, cherries, or raspberries are delicious alternatives. Fresh peaches or mangoes work too.
Soaked cashews give this vegan strawberry mousse its luscious, creamy texture. Soaking the cashews in boiling water before blending them is the secret to mimicking the texture of cream, so definitely don’t skip that step.
Pure vanilla extract enhances the flavor of the strawberries in this recipe. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible.
Arrowroot starch (aka arrowroot flour or arrowroot powder) helps thicken this mousse and gives it a satisfying consistency. You can omit the arrowroot starch if necessary but the texture will be thinner – more like a thin custard.
How to make it
Start by soaking the cashews in boiling water for at least one hour (up to a maximum of twelve hours).
Drain and discard the soaking liquid, then rinse the cashews. Add the cashews, strawberries, maple syrup, coconut milk, vanilla, and salt to a food processor or blender.
Blend until smooth, scraping down the sides of the blender or food processor as necessary. It may take a few minutes of blending to get a very smooth consistency.
Next you’ll add the arrowroot starch to the food processor or blender and blend to incorporate it.
Transfer the mixture to a pot on the stove set to low-medium heat. Heat for 2-4 minutes, stirring constantly, until the mixture looks noticeably thicker, then remove from the heat immediately. Don’t allow the mixture to bubble or boil at all.
Let the mixture cool to room temperature, then transfer it to the fridge for at least two hours before serving.
Dress this mousse up with a few slices of fresh strawberries or some fresh mint leaves.
Store this vegan strawberry mousse in an airtight container in the fridge for up to three days.
More vegan dessert recipes to try
- These lemon popsicles are sweet, tart, and refreshing.
- These chocolate covered dates are elegant and easy to make.
- These banana chocolate popsicles are perfect for using up ripe bananas in the summertime.
- These coconut candy bars are an easy, delicious treat.
Vegan Strawberry Mousse
- Blender or food processor
- 1 1/2 cups fresh strawberries
- 1 cup cashews
- 1 cup boiling water (or enough to submerge the cashews)
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tablespoon arrowroot starch
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Add the cashews and boiling water to a bowl, ensuring that the cashews are completely submerged in the water.
- Allow the cashews to soak for at least one hour (or for a maximum of 12 hours), then drain and discard the water and rinse the cashews.
- Add the cashews, strawberries, maple syrup, coconut milk, vanilla extract, and salt to a food processor or blender and blend until smooth. You may have to scrape down the sides of the food processor or blender a few times in order to achieve a smooth consistency.
- Add the arrowroot starch to the food processor or blender and blend to combine.
- Transfer that mixture to a pot on the stove set to low-medium heat.
- Heat for 2-4 minutes, stirring constantly, or until the mixture thickens noticeably. Do not allow it to come to boil. Remove it from the heat immediately once it has thickened but before it starts to bubble.
- Allow the mixture to cool to room temperature, then refrigerate it for at least two hours before serving.
- Optional: garnish with fresh strawberry slices or mint leaves before serving.
- Store this vegan strawberry mousse in an airtight container in the fridge for up to three days.