A super delicious and tart vegan lemon mousse made with a few wholesome ingredients. This easy vegan mousse recipe is made in the blender with soaked cashews, coconut and lemon. Then topped with a strawberry raspberry sauce and crushed crunchy cookies
I have a serious obsession with this vegan lemon mousse. It may be one of the best recipes I have ever created.
My intention was to create a gluten-free lemon tart but once I made the filling, I realized that it was nothing like a tart filling but 1000% a lemon mousse.
Then I started envisioning this vegan lemon mousse with berries and crunchy cookies and this crazy delicious dessert was born.
The vegan mousse is all made in a blender, so it takes very little time to make.
So let’s get cooking…and blending.
Ingredients & What you need to make Vegan Lemon Mousse
- Raw cashews: Make up a large base of this lemon mousse. Soaked cashews are blended with the other ingredients to make a light, airy and also creamy vegan mousse.
- Full-fat canned coconut milk: Gives this lemon mousse flavor and also helps bring out the creamy texture.
- Coconut oil: Melted coconut oil is used in this recipe. When blended with the lemon mousse it helps add a creamy texture and it is utilized to firm up the mousse a little once it is chilled.
- Maple Syrup: Is the primary sweetener in this cashew based vegan mousse. I love the way lemon pairs with the maple flavor and it keeps this recipe free of refined sugars.
- Lemon juice/zest: Can’t forget all the lemon. This mousse is packed full of zest and juice to give it a tart and flavorful combination.
How to Make Vegan Lemon Mousse
- You want to start by soaking some raw cashews for 4-6 hours. Strain and rinse. If you don’t have time to wait see the FAQ section on how to quick soak cashews.
- Add cashews to the blender with the rest of the lemon mousse ingredients and blend until creamy and smooth. Pour into a bowl and chill in the refrigerator for up to 8 hours or overnight.
- You can eat the vegan lemon mousse as it is or you can layer it in a cup with the berry sauce and crushed cookies.
How to Make the Strawberry & Raspberry Sauce
- Remove the stems from the strawberry and slice into large chunks.
- Add the strawberry, raspberry, maple and chia seeds to a saucepan and simmer on low-medium heat until berries are broken down and mixture has thickened. Approximately 8-10 minutes.
- Let chill to room temperature before layering with the mousse. The berry mixture can be made 2 days in advance and stored in an airtight container in the refrigerator.
How to Assemble Vegan Lemon Mousse and Berry Parfait
- Pull out 4 small, glass cups, jars or bowls and once the lemon mousse has chilled scoop (or pipe – see FAQs) it into the cup.
- Top with crushed cookie, berry sauce and then repeat with more lemon mousse, crushed cookie and berry sauce. Feel free to adjust layers to your personal preference.
- Serve immediately or cover the mouse cups and store in the refrigerator until you are ready to serve.
Add the raw cashews to a small saucepan and cover with water. Bring to a boil and then remove from the heat and let the cashews sit in the warm water for one hour. Strain and rinse before using.
Use a microplane zester to zest your lemons. Run the skin of the lemon over the microplane grater. Remove the outer bright yellow skin for your recipe and leave the bitter white flesh underneath.
Yes! The mousse is great on its own. You can eat is straight or add any of your favorite toppings.
I like to use chia seeds to thicken the berry mixture. Often times lots of sugar is used to thicken jams and I prefer to keep the sugar low. Chia seeds help bring a thicker consistency without all the added sugars.
You can put the lemon mousse in a large piping bag and pipe even layers into your jars or cups. This is my favorite way to avoid uneven layers.
Looking for more Vegan desserts? Check these out
Chocolate Tahini Thumbprint Cookies
Vegan Turmeric Ginger Ice Cream
Vegan Lemon Mousse with Berries
- Prep Time: 20
- Total Time: 8 hours (includes chilling time)
- Yield: 4 1x
- Category: Dessert
- Method: Blender
- Diet: Vegan
Description
A super delicious and tart vegan lemon mousse made with a few wholesome ingredients. This easy vegan mousse recipe is made in the blender with soaked cashews, coconut and lemon. Then topped with a strawberry raspberry sauce and crushed crunchy cookies
Ingredients
Lemon Mousse
- 1 cup raw cashews, soaked
- ½ cup full-fat canned coconut milk
- 1/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 2/3 cup maple syrup
- 2/3 cup lemon juice
- 3 tablespoons lemon zest
- 1/8 tsp salt
Strawberry & Raspberry Sauce
- 12 oz fresh strawberry, sliced
- 6 oz fresh raspberry
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
Cookie Layer
- 8–10 simple mills crunchy pecan cookies, crushed (or your favorite crunchy cookie)
Instructions
- Soak cashews for 4-6 hours. Strain and rinse. Add to blender with the rest of the lemon mousse ingredients and blend until creamy and smooth.
- Pour into a bowl and chill in the refrigerator for 8 hours or overnight.
- Remove the stems from the strawberry and slice into large chunks.
- Add the strawberry, raspberry, maple and chia seeds to a saucepan and simmer on low-medium heat until berries are broken down and mixture has thickened. Approximately 8-10 minutes.
- Let chill to room temperature before layering with the mousse. (The berry mixture can be made 2 days in advance and stored in an airtight container in the refrigerator.)
- Assembly: Pull out 4 small, glass cups or bowls and scoop (or pipe – see FAQs) lemon mousse into the cup. Top with crushed cookie, berry sauce and then repeat with more lemon mousse, crushed cookie and berry sauce.
- Serve immediately or cover the mouse cups and store in the refrigerator.
Nutrition
- Serving Size: 4
Keywords: vegan lemon mousse, vegan mousse, vegan lemon mousse with berries, lemon and berry dessert, vegan mouse with cashew, raw cashews, blender mousse, strawberry mousse, berry mousse,
Leave a Reply