Plant-Based Strawberry Mousse

Pretty pink mousse for Valentines Day or any occasion. Completely plant-based, made with a cashew butter base created in the NutraMilk – you can make ahead of time and have a delicious dessert ready to serve any time. Enjoy! 

INGREDIENTS

  • 1 cup fresh strawberries, plus more to decorate
  • 1 cup strawberry puree (store bought or homemade)
  • 1 tsp vanilla extract
  • ½ cup cashew butter made with the Nutramilk (1 cup cashews raw)
  • ¼ cup maple syrup
  • 1 tsp lemon juice
  • 1/3 cup aquafaba

INSTRUCTIONS

  • Cook strawberries with 1 tablespoon of sugar over low heat until they release their juice. Set aside to cool.
  • Add cashews to the NutraMilk and process until you get a butter consistency.

  • Add strawberrie puree, vanilla extract and maple syrup and process until smooth.

  • Place aquafaba in a clean 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.

  • Fold stiff aquafaba into the strawberry mixture gently and gradually 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 cooked strawberries onto bottom of each glass and then pour the mousse mixture until you fill glasses. Place them in the fridge for 8 hours (or overnight) for the mousse to set.
  • Once the mousse has had a chance to set, decorate with fresh strawberries just before serving. This dessert keeps in an airtight container for about 2 days or freeze for longer. 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.