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Vegan Lemon Mousse with Berries

  • Author: Jessi's Kitchen
  • Prep Time: 20
  • Total Time: 8 hours (includes chilling time)
  • Yield: 4 1x
  • Category: Dessert
  • Method: Blender
  • Diet: Vegan


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



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



  1. 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.
  2. Pour into a bowl and chill in the refrigerator for 8 hours or overnight.
  3. Remove the stems from the strawberry and slice into large chunks.
  4. 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.
  5. 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.)
  6. 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.
  7. Serve immediately or cover the mouse cups and store in the refrigerator.


  • 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,